Chicken Free Spanish Tortilla Española
Few dishes are as deeply satisfying as this classic Spanish egg-and-potato cake, beloved across tapas bars and home kitchens alike. Yukon Gold potatoes are slowly coaxed in olive oil with sweet yellow onion until they're meltingly tender, then folded into beaten eggs and cooked into a thick, golden round that's custardy in the center and just set at the edges. The whole thing comes together in a single skillet, which means minimal cleanup and maximum payoff. Because every ingredient here is straightforward and plant- or egg-based, there's no need to scan labels or swap anything out — it's naturally free of poultry in every sense. The flip is the one moment that requires a little nerve, but the instructions walk you through it confidently, and the result looks genuinely impressive on a cutting board. Finished with a scatter of fresh parsley and rested until just warm, it slices into beautiful wedges that work as a light dinner, a brunch centerpiece, or a make-ahead snack that tastes even better the next day.
About FigFig 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!