Rice Free Spanish Tortilla Española

Total time1 hr 5 min

Prep time20 min

Cook time35 min

4.9

(27)

Few dishes are as quietly impressive as this classic Spanish egg-and-potato cake — golden on the outside, custardy and rich within, and built entirely from pantry staples. Slow-cooked Yukon Gold potatoes and sweet yellow onion are the heart of it, bathed in good olive oil until they're melt-tender before ever meeting the eggs. That resting step — letting the potato mixture soak into the beaten eggs — is what gives the finished tortilla its dense, almost silky texture that sets it apart from a regular frittata. The flip is the moment that separates the nervous cooks from the confident ones, but once you nail it, you'll want to make this every weekend. Because every ingredient here is naturally grain-free and rice-free, there's nothing to swap, omit, or second-guess — just honest, whole food cooking. Serve it warm straight from the pan or let it cool to room temperature, where the flavors actually deepen and the texture firms up beautifully. A scatter of fresh parsley on top is optional, but it adds a bright finish that makes the whole thing look like it came from a tapas bar in Madrid.

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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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