Seed Oil Free Spanish Tortilla Española
Few dishes are as quietly satisfying as this classic Spanish egg-and-potato cake, and the ingredient list is refreshingly short. Every drop of fat here comes from extra virgin olive oil, which means you're completely clear of the refined vegetable and seed oils that sneak into so many restaurant and packaged versions of this dish. The potatoes are slow-cooked in that olive oil until they're meltingly tender, then folded into beaten eggs and cooked into a thick, golden round that's custardy in the center and just set at the edges. That gentle, low-and-slow technique is what separates a truly great tortilla from a rubbery one, and the recipe walks you through every step — including the satisfying flip. A brief rest before slicing lets everything firm up into clean, elegant wedges that hold their shape beautifully. Serve it warm, at room temperature, or straight from the fridge the next day, because it honestly gets better as it sits. A scatter of fresh parsley on top is optional, but it adds a bright finish that makes the whole thing look like it came out of a tapas bar in Madrid.
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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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