Macadamia Free Spanish Tortilla Española
This classic Spanish egg-and-potato dish is the kind of recipe that looks impressive but relies entirely on humble, wholesome ingredients you probably already have on hand. Thin-sliced Yukon Gold potatoes and sweet yellow onion are slow-cooked in olive oil until meltingly tender, then folded into beaten eggs for a thick, custardy round that's deeply satisfying in every bite. The flip is the dramatic moment — a confident invert onto a plate and back into the pan — and the result is a golden, just-set tortilla that's as beautiful as anything you'd find at a tapas bar. Because the ingredient list is so straightforward — potatoes, onion, eggs, olive oil, salt, pepper, and a little fresh parsley — there's zero guesswork about what's actually in your food. No specialty products, no hidden fillers, no tree nut oils sneaking into the mix. It works equally well warm from the skillet or sliced at room temperature, making it a brilliant option for a relaxed brunch, a light dinner, or even a make-ahead snack that holds up beautifully as it cools.
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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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