MSG 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 likely already have on hand. Thin-sliced Yukon Gold potatoes and sweet yellow onion are slowly coaxed in olive oil until meltingly tender, then folded into beaten eggs for a thick, custardy round that's deeply satisfying in every bite. Because every single ingredient here is whole and unprocessed — no seasoning packets, no canned shortcuts, no flavor enhancers — you never have to second-guess what's going into your pan. That matters more than people realize with egg dishes, where store-bought shortcuts or restaurant versions can quietly sneak in additives. The flip is the one moment that requires a little nerve, but the instructions walk you through it confidently, and the payoff is a beautifully golden tortilla with a just-set, silky center. A scatter of fresh parsley at the end keeps things bright and clean. Serve it warm, at room temperature, or straight from the fridge the next day — it genuinely 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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