Mushroom Free Spanish Tortilla Española
Few dishes are as deeply satisfying as this classic Spanish egg and potato cake, built from just a handful of humble ingredients that come together into something genuinely special. Layers of silky Yukon Gold potatoes and sweet slow-cooked onion are bound by beaten eggs and a generous pour of good olive oil, creating a thick, custardy round that's rich without being heavy. The slow cook in olive oil is the real secret — it transforms the potatoes into something almost buttery before they ever meet the eggs. For anyone navigating menus that often sneak in fungi-based fillings, broths, or umami boosters, this recipe is a clean and confident choice: every single ingredient is straightforward and easy to verify. The flip is the one moment that demands a little nerve, but the instructions walk you through it clearly, and the payoff is a beautifully golden exterior with a just-set, creamy center. It slices into elegant wedges and tastes just as good at room temperature as it does warm, making it perfect for a lazy brunch, a light dinner, or even packed up for a picnic. A scatter of fresh parsley at the end adds a bright finish that pulls the whole thing together.
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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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