Caffeine Free Spanish Tortilla Española

Total time1 hr 5 min

Prep time20 min

Cook time35 min

4.9

(27)

Few dishes are as satisfying as a thick, golden wedge of this classic Spanish egg-and-potato cake, and the beauty is that every single ingredient here is naturally free of caffeine without any substitutions needed. Yukon Gold potatoes slow-cooked in olive oil with sweet yellow onion create a tender, almost silky filling that gets bound together with beaten eggs into something far greater than the sum of its parts. The technique is the star — that confident flip is a little nerve-wracking the first time, but the reward is a perfectly set tortilla with a custardy center that stays moist and rich. It's equally good warm from the pan or served at room temperature, which makes it ideal for a relaxed brunch, a light dinner, or even packed up for a picnic. A scatter of fresh parsley at the end adds a pop of color and brightness that pulls the whole thing together. Simple pantry staples, one skillet, and a little patience are all you need to land a dish that feels genuinely impressive on the table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!