Pistachio Free Spanish Tortilla Española
Few dishes are as satisfying as a thick, golden wedge of this classic Spanish egg-and-potato cake. Slow-cooked Yukon Gold potatoes and sweet yellow onion are folded into beaten eggs, then gently set in a skillet until the center is just barely custardy — the kind of texture that makes every bite feel luxurious. The flip is the dramatic moment, and once you nail it, you'll feel like a proper home cook. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just honest, whole-food cooking. Extra virgin olive oil does all the heavy lifting for richness, meaning the dish is as clean and straightforward as it looks. A scatter of fresh parsley at the end adds a little brightness, though the tortilla is absolutely stunning on its own. Serve it warm, at room temperature, or even cold the next day — it only gets better.
About FigFig 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!