Cinnamon Free Spanish Tortilla Española
Few dishes are as quietly satisfying as a thick, golden wedge of this classic Spanish egg-and-potato cake. Layers of silky Yukon Gold potatoes and sweet, slow-cooked onion are bound together with beaten eggs and a generous pour of good olive oil, creating something that feels far more luxurious than its short ingredient list suggests. The technique is the real star here — a patient cook over medium-low heat followed by that signature confident flip — and the result is a custardy, tender interior with just enough set on the outside to hold every slice together beautifully. Because the entire recipe is built on eggs, potatoes, onion, olive oil, and a little seasoning, there are absolutely no hidden spices or flavor blends to second-guess, making it a genuinely clean and worry-free cook. It's the kind of dish that works just as well at room temperature as it does warm, so it's perfect for a relaxed brunch spread, a light dinner, or even packed up for a picnic. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole thing together without complicating a single thing.
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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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