Turmeric Free Spanish Tortilla Española
Few dishes are as quietly satisfying as a thick, golden wedge of this classic Spanish egg-and-potato cake. The magic here is in the simplicity — just olive oil, Yukon Gold potatoes, onion, eggs, and a little seasoning come together into something that feels far greater than the sum of its parts. Slow-cooking the potatoes in olive oil until they're completely tender is the key step, giving the finished tortilla its signature creamy, almost custardy interior rather than a starchy, dense bite. The flip is the moment that separates the confident cook from the hesitant one, but the instructions walk you through it clearly, and the payoff is a beautifully set, just-barely-custardy center that slices into clean, gorgeous wedges. For anyone navigating a diet that rules out certain spices and colorings, this recipe is a natural fit — the ingredient list is refreshingly short and completely transparent, with nothing hidden in a spice blend or seasoning packet. It works equally well as a light dinner, a brunch centerpiece, or a room-temperature snack the next day. A scatter of fresh parsley on top adds a bright, herby finish that makes the whole thing look as good as it tastes.
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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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