Hazelnut Free Spanish Tortilla Española
Few dishes are as deeply satisfying as a thick, golden wedge of this classic Spanish egg-and-potato cake. The filling is built from just Yukon Gold potatoes, sweet yellow onion, good olive oil, and eggs — nothing more, nothing less — which means every bite is rich, custardy, and full of honest flavor. The slow cook in olive oil transforms the potatoes into something almost silky before they ever meet the eggs, and that resting step lets everything meld into a cohesive, tender filling rather than a scrambled mess. The flip is the one moment that requires a little nerve, but the instructions walk you through it clearly, and the payoff is a beautifully set tortilla with a just-barely-custardy center. Because the ingredient list is so clean and straightforward, anyone avoiding tree nuts like hazelnuts can dig in without scanning labels or second-guessing a single component. A scatter of fresh parsley on top adds a bright, herby finish that makes it feel just a little more special. Serve it warm, at room temperature, or even cold the next day — it holds up beautifully every time.
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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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