Breastfeeding Friendly Gluten Free Spanish Tortilla
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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)
Can be omittedflat-leaf parsley
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.
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