Ginger Free Spanish Tortilla Española
Few dishes are as quietly satisfying as this classic Spanish egg-and-potato cake, and the ingredient list is refreshingly short. Yukon Gold potatoes are slowly coaxed tender in good olive oil alongside sweet yellow onion, creating a rich, silky base that carries the whole dish. The eggs bind everything into a thick, custardy round that's golden on the outside and just barely set in the center — that soft, jammy interior is exactly what you're going for. Because the recipe relies entirely on pantry staples like olive oil, eggs, salt, and pepper, there's no need to scan labels for hidden spice blends or seasonings that might sneak in unwanted ingredients. The flip is the one moment that requires a little nerve, but once you nail it, you'll feel like a pro. Serve it warm straight from the pan or let it cool to room temperature — it's genuinely delicious either way, and the optional parsley adds a fresh pop of color that makes it look far more impressive than the effort involved.
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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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