Soy Free Spanish Tortilla Española
Few dishes are as quietly satisfying as this classic Spanish egg-and-potato cake, and the beauty is that it comes together with ingredients you almost certainly already have on hand. Thin-sliced Yukon Golds and sweet yellow onion are slow-cooked in good olive oil until completely tender, then folded into beaten eggs for a filling that's rich, silky, and deeply savory. The whole thing sets in a skillet and gets flipped in one confident move — a little theatrical, genuinely fun, and far easier than it looks once you've done it. Because every ingredient here is whole and unprocessed, there's nothing to scrutinize on a label and no hidden additives to worry about. Soy-based fillers and emulsifiers sneak into a surprising number of packaged foods, but this recipe sidesteps all of that entirely by keeping things beautifully simple. Serve it warm straight from the pan or let it cool to room temperature, where the flavors actually deepen and the texture firms up into perfect sliceable wedges. A scatter of fresh parsley on top is optional, but it adds a bright pop of color that makes the whole plate 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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