Rye Free Spanish Tortilla Española

Total time1 hr 5 min

Prep time20 min

Cook time35 min

This classic Spanish egg-and-potato dish is the kind of recipe that looks impressive but relies entirely on humble, wholesome ingredients — olive oil, Yukon Gold potatoes, onion, and eggs. The slow-cooked potatoes turn silky and rich before they ever meet the eggs, which is what gives the finished tortilla that custardy, melt-in-your-mouth interior that sets it apart from a standard omelette. Grain-free by nature, there's no flour, no breadcrumbs, and absolutely nothing derived from rye anywhere in the ingredient list, making it a genuinely safe and satisfying option without any substitutions required. The flip is the only moment that demands a little nerve, but once you nail it, you'll feel like a proper Spanish home cook. Serve it warm straight from the pan or let it cool to room temperature — it's honestly just as good either way, which makes it perfect for entertaining or meal prep. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole thing together beautifully.

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Ingredients

4 servings

½ cup extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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