Pecan Free Spanish Tortilla Española
This classic Spanish egg-and-potato dish is the kind of recipe that looks impressive but comes together with just a handful of humble ingredients you probably already have on hand. Layers of silky Yukon Gold potatoes and sweet slow-cooked onion are bound together with beaten eggs and a generous pour of extra virgin olive oil, creating something that's rich, satisfying, and deeply comforting. The slow, gentle cook in olive oil is what makes the potatoes so impossibly tender — no browning, no rushing, just patience rewarded with melt-in-your-mouth texture. The flip is the one moment that feels dramatic, but the recipe walks you through it step by step so you can nail it with confidence. Since every ingredient here is whole and straightforward, there's zero concern about hidden nut-based oils, coatings, or cross-contamination from processed foods — just clean, simple cooking. Serve it warm straight from the pan or let it cool to room temperature, where the flavors actually deepen and it becomes perfect for slicing into wedges for a crowd. A scatter of fresh parsley at the end adds a bright, herby finish that ties the whole thing together beautifully.
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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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