Oats Free Spanish Tortilla Española
Few dishes are as quietly impressive as this classic Spanish egg-and-potato cake — golden on the outside, custardy and rich within, and built entirely from pantry staples. Potatoes, onion, eggs, and good olive oil are all you need, which means every single ingredient here is naturally free from oats and any grain-based filler. That simplicity is actually the point: the slow-cooked potatoes soak up the seasoned egg mixture and become something far more luxurious than the ingredient list suggests. The flip is the one moment that requires a little nerve, but the payoff is a beautifully set tortilla with that signature soft, jammy center. It slices into clean wedges and holds up just as well at room temperature as it does warm, making it ideal for a relaxed brunch, a light dinner, or even a packed lunch. A scatter of fresh parsley adds a bright finish, though the tortilla is completely at home without it.
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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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