Nickel Allergy Friendly Spanish Tortilla Española
Few dishes are as satisfying as a thick, golden egg-and-potato cake that works just as well at room temperature as it does straight from the pan. This classic Spanish preparation layers tender Yukon Gold potatoes and sweet yellow onion into a silky egg base, creating something that feels both humble and deeply comforting. For anyone managing a nickel sensitivity, eggs, potatoes, and olive oil are all naturally low in nickel, making this an ideal centerpiece without any ingredient swaps or compromises. The slow, gentle cook in olive oil is what makes the potatoes melt into the eggs so beautifully — no shortcuts needed. The flip is the one moment that requires a little confidence, but the instructions walk you through it clearly, and the payoff is a perfectly set, custardy interior with just the right amount of give. A scatter of fresh parsley at the end adds a bright finish without introducing any higher-nickel ingredients. Serve it warm for dinner, at room temperature for a weekend brunch, or cold straight from the fridge the next morning — 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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