Cashew Free Spanish Tortilla Española
This classic Spanish egg-and-potato dish is the kind of recipe that looks impressive but comes together with just a handful of humble ingredients you probably already have on hand. Thin-sliced Yukon Gold potatoes and sweet yellow onion are slowly coaxed in olive oil until meltingly tender, then folded into beaten eggs for a thick, custardy round that's golden on the outside and just barely set in the middle. The flip is the dramatic moment — a confident invert onto a plate and back into the pan — and the payoff is a beautifully even tortilla that slices into clean, satisfying wedges. Since every ingredient here is straightforward and whole, there's no need to scan labels or worry about hidden nut-based fillers sneaking into your meal. It's naturally free of tree nuts by design, not by substitution, so nothing about the flavor or texture is compromised. Serve it warm right off the cutting board or let it cool to room temperature, where it somehow gets even better — making it a perfect make-ahead option for brunch, a light dinner, or a tapas spread.
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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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