BHA & BHT Free Gluten Free Spanish Tortilla
About FigFig 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 olive oil
- 1 ½ 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
- fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pour the olive oil into a 10-inch nonstick or well-seasoned cast iron skillet and set over medium-low heat. Add the potato slices and onion in overlapping layers, season with ¾ tsp of the salt, and cook, turning the potatoes gently every 5 minutes with a slotted spoon, until the potatoes are completely tender and yield easily when pressed — about 20–25 minutes. They should be soft throughout but not browned.
- 2
Set a colander over a bowl and pour the potato-onion mixture into it, letting the oil drain off. Reserve the drained oil. Let the potatoes and onion cool for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!