Pescatarian Spanish Tortilla Española

Total time1 hr 5 min

Prep time20 min

Cook time35 min

4.9

(27)

Few dishes capture the soul of simple, satisfying cooking quite like this classic Spanish egg-and-potato cake. Yukon Gold potatoes are slowly coaxed in olive oil until they're melt-in-your-mouth tender, then folded into beaten eggs and cooked into a thick, golden round that's equally at home on a breakfast table or a tapas spread. The flip is the dramatic moment — a confident inversion onto a plate and back into the pan — and the payoff is a tortilla with a just-set, custardy center that's absolutely worth the nerve. Because the ingredient list is so short and honest, there's nothing to second-guess here. Potatoes, onion, eggs, good olive oil, and a little seasoning are all you need, which makes this a naturally meat-free meal that doesn't feel like it's missing anything. It's the kind of recipe that proves restraint is its own kind of luxury. Serve it warm straight from the pan or let it cool to room temperature and slice it into wedges — it's genuinely delicious either way, and a scatter of fresh parsley adds a bright, herby finish if you want it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!