Honey Free Spanish Tortilla Española
This classic Spanish egg-and-potato dish is the kind of recipe that looks impressive but comes together with a handful of humble ingredients you probably already have on hand. Silky Yukon Gold potatoes are slow-cooked in olive oil until meltingly tender, then folded into beaten eggs and cooked into a thick, golden round that's equally at home on a breakfast table or a tapas spread. Every ingredient here is completely straightforward — potatoes, onion, eggs, olive oil, salt, and pepper — so there's no need to scan labels or swap anything out to keep it free of sweeteners. The slow, gentle cook in olive oil is what makes this tortilla special, giving the potatoes a buttery texture that carries through every bite. The flip is the only moment that requires a little nerve, but once you nail it, you'll feel like a pro. Serve it warm, at room temperature, or even cold the next day — it holds up beautifully and somehow gets better as it sits.
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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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