Gelatin Free Spanish Tortilla Española
Few dishes are as satisfying as a thick, golden wedge of this classic Spanish egg and potato cake. Slow-cooked Yukon Gold potatoes and sweet onion meld together in olive oil until impossibly tender, then get folded into beaten eggs for a filling that's rich, custardy, and deeply savory. The whole thing comes together in a single skillet, making cleanup as easy as the ingredient list. Gelatin shows up in surprising places — packaged potato dishes, flavored egg products, even some cooking sprays — but every component here is straightforward and whole, so there's nothing to second-guess. The flip is the only moment that requires a little nerve, but once you nail it, you'll feel like a proper Spanish home cook. It's equally good warm from the pan or sliced at room temperature, which makes it a brilliant option for a relaxed brunch or a light dinner with a simple salad alongside.
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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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