Nutmeg Free Spanish Tortilla Española

Total time1 hr 5 min

Prep time20 min

Cook time35 min

4.9

(27)

Few dishes are as satisfying as a thick, golden wedge of Spanish egg-and-potato cake, and this one delivers that classic comfort without a single complicated step. Yukon Gold potatoes are slowly coaxed in olive oil until they're meltingly tender, then folded into beaten eggs with sweet, softened onion for a filling that's rich and custardy all the way through. The flip is the moment of drama — a confident invert onto a plate and back into the pan — but the payoff is a beautifully set tortilla with a just-barely-yielding center that's the hallmark of the real thing. Because the ingredient list is so clean and straightforward, there's no need to scan labels or worry about hidden spice blends that might sneak in unwanted aromatics. Everything here is exactly what it looks like: eggs, potatoes, onion, olive oil, and a little salt and pepper. A scatter of fresh parsley at the end adds a bright, herby finish that makes it feel just a little more special. Serve it warm from the pan or let it cool to room temperature — it's genuinely delicious either way and holds up beautifully for a relaxed meal or casual entertaining.

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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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