Tree Nut Free Spanish Tortilla Española

Total time1 hr 5 min

Prep time20 min

Cook time35 min

4.9

(27)

This classic Spanish egg-and-potato dish is the kind of simple, satisfying food that earns a permanent spot in your weeknight rotation. Silky slow-cooked Yukon Golds and sweet onion get folded into beaten eggs, then cooked into a thick, golden round that's equally at home on a tapas spread or sliced cold from the fridge the next day. Every single ingredient here is naturally free of tree nuts — no almond flour, no cashew cream, no sneaky nut oils — just honest pantry staples doing exactly what they're supposed to do. The technique is the star: low-and-slow potato cooking in olive oil builds a buttery tenderness that no shortcut can replicate. The flip is the one moment that demands a little nerve, but a confident wrist and a flat plate are all you need. Finished with a scatter of fresh parsley and a proper rest before slicing, it comes out looking far more impressive than the effort involved. Serve it warm, serve it at room temperature, serve it the next day — it only gets better.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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).

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!