Sesame Free Spanish Tortilla Española
Few dishes are as quietly satisfying as this classic Spanish egg-and-potato cake, golden on the outside and just barely set in the center. Yukon Gold potatoes are slowly coaxed in olive oil with sweet yellow onion until they're meltingly tender, then folded into beaten eggs and cooked into a thick, custardy round that's equally at home on a breakfast table or a tapas spread. The ingredient list is refreshingly short — potatoes, onion, eggs, olive oil, salt, pepper, and a little parsley if you're feeling it — which means there's nowhere for hidden sesame to sneak in, no sauces to scrutinize, no spice blends to second-guess. The flip is the one moment that demands a little nerve, but the instructions walk you through it confidently, and the payoff is a beautifully bronzed tortilla that looks far more impressive than the effort required. It rests before slicing, which gives the interior time to finish setting into that signature creamy texture that makes this dish so iconic. Serve it warm, serve it at room temperature, cut it into wedges for a crowd — it holds up beautifully either way.
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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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