Whole 30 Spanish Tortilla Española
This classic Spanish egg-and-potato dish is the kind of recipe that proves simple ingredients can produce something truly spectacular. Yukon Gold potatoes are slowly coaxed in olive oil until silky and tender, then folded into beaten eggs with sweet, softened onion before the whole thing is cooked into a thick, golden round. The result is rich and custardy in the center with just enough structure to hold a perfect wedge — the kind of thing you'd find on a tapas bar counter in Madrid. For anyone navigating grain-free, legume-free, and dairy-free eating all at once, this dish is a natural fit. Every ingredient on the list — potatoes, eggs, olive oil, onion, salt, pepper, and a handful of fresh parsley — is exactly what the protocol calls for, with zero workarounds or substitutions needed. There's no hidden dairy, no added sugar, and no processed shortcuts to second-guess. The flip is the only moment that requires a little nerve, but the instructions walk you through it confidently, and the payoff is a beautifully set tortilla with a just-barely-custardy center that slices cleanly into wedges. Serve it warm straight from the pan or let it come to room temperature — it's genuinely delicious either way, which makes it ideal for meal prep or a relaxed weekend brunch.
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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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