Nickel Allergy Friendly Gluten Free Spanish Tortilla Bites
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Learn more →Ingredients
8 servings
For the tortilla
- ⅓ cup olive oil
- 1 lb yukon gold potatoes, peeled and sliced ⅛-inch thick
- 1 medium yellow onion, halved and thinly sliced
- 1 tsp kosher salt, divided
- 6 large eggs
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Heat the olive oil in a 10-inch oven-safe skillet over medium-low heat until it shimmers. Add the potato slices and onion in an even layer, season with 3/4 tsp of the salt, and cook, turning the potatoes gently every 4–5 minutes, until the potatoes are completely tender and yield easily when pressed with a spatula, about 18–22 minutes. Adjust the heat as needed so the potatoes soften without browning.
- 2
Use a slotted spoon or spatula to transfer the cooked potatoes and onion to a large mixing bowl, leaving the excess oil in the skillet. Reserve 1 tbsp of the oil in the skillet and pour off the rest.
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