Pork Free Spanish Tortilla Española
Few dishes capture the soul of a Spanish kitchen quite like this golden, potato-packed egg cake — humble ingredients transformed into something genuinely impressive. Yukon Gold potatoes and sweet yellow onion are slow-cooked in olive oil until meltingly tender, then folded into beaten eggs and cooked into a thick, custardy round that's as satisfying at room temperature as it is straight from the pan. The whole thing is built from pantry staples with zero meat involved, so there's no need to scrutinize labels or swap anything out — it's naturally free of pork and any cured-meat concerns from the ground up. The flip is the one moment that demands a little nerve, but the instructions walk you through it clearly, and the payoff is a beautifully set tortilla with a just-barely-custardy center that slices into perfect wedges. A scatter of fresh parsley adds a bright finish, though the dish is completely at home without it. Serve it as a light dinner, a shareable appetizer, or even tucked into crusty bread the next day — it holds up beautifully and somehow tastes even better after it's had time to rest.
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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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