Paraben Free Spanish Tortilla Española
Few dishes are as satisfying as a thick, golden wedge of this classic Spanish egg-and-potato cake, and the ingredient list here is refreshingly short and wholesome. Yukon Gold potatoes are slowly coaxed tender in good olive oil alongside sweet yellow onion, creating a silky, almost custardy base before the eggs ever hit the pan. Because every component is a whole, recognizable food — no preservatives, no synthetic additives, no packaged shortcuts — you can feel genuinely confident about what you're putting on the table. The double-cook method, where the tortilla is flipped onto a plate and slid back into the skillet, gives it that iconic set-but-still-moist center that makes each slice so luxurious. Letting the potato mixture rest in the beaten eggs for a full ten minutes before cooking is a small step that makes a big difference, allowing everything to meld into one cohesive, deeply flavored round. It's equally good warm from the pan or served at room temperature an hour later, which makes it ideal for a relaxed brunch or a light dinner with a simple salad alongside.
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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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