Mustard Free Spanish Tortilla Española
Few dishes are as quietly satisfying as this classic Spanish egg and potato cake, and the ingredient list is refreshingly short. Yukon Gold potatoes are slowly cooked in good olive oil with sweet yellow onion until they're meltingly tender, then folded into beaten eggs and set into a thick, golden round that's as beautiful as it is delicious. There's no mustard hiding in a sauce, a dressing, or a spice blend — just honest pantry staples that come together into something that tastes far more impressive than the effort involved. The flip is the one moment that requires a little nerve, but once you nail it, you'll feel like a proper home cook. Served warm or at room temperature, it's equally at home as a light dinner, a brunch centerpiece, or sliced into wedges for a crowd. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole thing look like it came straight out of a tapas bar.
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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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