Capsaicin Free Spanish Tortilla Española
This classic Spanish egg-and-potato dish is the kind of simple, satisfying food that earns a permanent spot in your weekly rotation. Silky Yukon Gold potatoes are slowly coaxed in olive oil until meltingly tender, then folded into beaten eggs and cooked into a thick, golden round that's equally at home on a breakfast table or a tapas spread. Because the ingredient list is so clean — potatoes, onion, eggs, olive oil, salt, and pepper — there's nothing hiding in here that could trigger sensitivity to capsaicin, making it a genuinely worry-free comfort meal. The slow, gentle cooking in olive oil is what gives the potatoes their almost creamy texture, and that same oil does double duty when the tortilla goes back into the pan for its final set. The flip is the one moment that feels dramatic, but a confident hand and a flat plate are all you need — and even an imperfect flip tastes incredible. Resting the finished tortilla for ten minutes before slicing is a small step that makes a big difference, letting the center firm up to that custardy, just-set texture that makes this dish so iconic. Serve it warm, serve it at room temperature, or tuck a wedge into a crusty roll — it holds up beautifully any way you slice 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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