Brazil Nut Free Spanish Tortilla Española
Few dishes are as deeply satisfying as a well-made Spanish tortilla — golden on the outside, custardy and tender within, built from nothing more than potatoes, onion, eggs, and good olive oil. The Yukon Golds are slowly coaxed in olive oil until completely soft before being folded into beaten eggs, which means every bite is rich, silky, and full of flavor. That resting step — letting the potato mixture sit in the egg for ten minutes — is the quiet secret that makes the texture so cohesive and lush. The flip is the moment that intimidates most home cooks, but with a flat plate and a little confidence it comes together beautifully, revealing a gorgeous, evenly set tortilla. Because the ingredient list is so clean and straightforward, there's zero guesswork about hidden additives or cross-contamination from tree nuts — just whole, recognizable foods doing exactly what they're supposed to do. It's equally at home as a lazy weekend brunch, a light dinner, or sliced into small wedges for a crowd-pleasing appetizer. Finish it with a scatter of fresh parsley and let it rest before slicing — patience here is absolutely worth it.
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Learn more →Ingredients
4 servings
- ½ cup extra virgin olive oil
- 1 ½ lb yukon gold potatoes, peeled and sliced ⅛-inch thick
- 1 medium yellow onion, halved and thinly sliced
- 1 tsp fine sea salt, divided
- 6 large eggs
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a 10-inch nonstick skillet over medium-low heat until it shimmers. Add the potato slices and onion, season with ½ tsp of the salt, and stir gently to coat. Cook, turning the potatoes occasionally with a slotted spoon, until the potatoes are completely tender and yield easily when pressed with the back of a spoon, about 20–25 minutes. They should be soft but not browned.
- 2
Use a slotted spoon to transfer the potatoes and onion to a large mixing bowl, leaving as much oil behind in the skillet as possible. Reserve 2 tbsp of the cooking oil in the skillet and discard the rest (or save for another use).
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