Legume Free Spanish Tortilla Española

Total time1 hr 5 min

Prep time20 min

Cook time35 min

4.9

(27)

Few dishes are as quietly impressive as this classic Spanish egg-and-potato cake, and the ingredient list is refreshingly short. Yukon Gold potatoes are gently cooked in a generous pour of olive oil until they're completely tender and silky, then folded into beaten eggs with sweet, softened onion before the whole thing sets into a thick, golden round. The slow cook in olive oil is what makes the texture so luxurious — no shortcuts, no fillers, just honest technique. Because the recipe relies entirely on eggs, potatoes, onion, and oil, it's naturally free from beans, lentils, peas, and any other legume without a single substitution required. The flip is the one moment that demands a little nerve, but once you nail it, you'll feel like a proper Spanish home cook. Serve it warm straight from the skillet or let it cool to room temperature, where the flavors actually deepen and the texture firms up beautifully. A scatter of fresh parsley is all the finishing touch it needs.

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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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