Peanut Free Spanish Tortilla Española
Few dishes capture the soul of a simple, satisfying meal quite like this classic Spanish egg-and-potato cake. Layers of tender Yukon Gold potatoes and sweet softened onion are bound together with beaten eggs, cooked low and slow in good olive oil until the whole thing is golden on the outside and just barely set in the center. The result is rich, custardy, and deeply comforting — the kind of food that tastes like it took far more effort than it actually did. For anyone navigating nut allergies, this recipe is a natural fit. Every single ingredient — potatoes, onion, eggs, olive oil, salt, pepper, and a little fresh parsley — is straightforwardly whole and unprocessed, with no sauces, spice blends, or packaged shortcuts that might carry hidden cross-contamination risks. You control exactly what goes into the pan, which makes the whole process as stress-free as it is delicious. The flip is the one moment that demands a little confidence, but once you've done it, you'll feel like a pro. Serve it warm straight from the skillet or let it cool to room temperature — it's genuinely wonderful either way, and it holds up beautifully for a next-day lunch straight from the fridge.
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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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