Chestnut 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 ingredient list is refreshingly short. Yukon Gold potatoes are slowly coaxed in olive oil until completely tender, then folded into beaten eggs with sweet, silky onion before the whole thing is cooked into a custardy round that's crispy on the outside and just barely set in the middle. The flip is the dramatic moment — a confident inversion onto a plate and back into the pan — but the technique is more forgiving than it sounds, and the result looks genuinely impressive on the table. Because every component here is a whole, unprocessed ingredient, there's no need to scan labels or worry about hidden additives that can sneak into packaged foods. It's equally good warm from the pan or at room temperature, which makes it ideal for a relaxed brunch, a tapas spread, or even a next-day lunch straight from the fridge. A scatter of fresh parsley at the end adds a little brightness, though the dish is completely at home without it.

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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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