Coconut Free Spanish Tortilla Española
Few dishes are as quietly satisfying as this classic Spanish egg-and-potato cake, and it comes together with a handful of pantry staples you likely already have on hand. Yukon Gold potatoes are gently coaxed in olive oil with sweet yellow onion until they're completely tender, then folded into beaten eggs and cooked low and slow into something that's simultaneously rustic and elegant. The signature flip is the only moment that requires a little nerve, but the instructions walk you through it with confidence — and the payoff is a beautifully golden, custardy round that's just barely set in the center. It's naturally free from coconut in any form, with zero need to scrutinize labels or swap out ingredients — just honest, whole-food cooking from start to finish. Serve it warm straight from the skillet or let it cool to room temperature, where the flavors actually deepen and the texture becomes even more luxurious. A scatter of fresh parsley adds a bright finish, though it's just as stunning without it. This is the kind of recipe that earns a permanent spot in your rotation.
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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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