Low Sugar Spanish Tortilla Española
Few dishes are as quietly satisfying as this classic Spanish egg-and-potato cake, and the ingredient list is refreshingly short. Yukon Gold potatoes and sweet yellow onion are slow-cooked in good olive oil until completely tender, then folded into beaten eggs for a filling that's rich, silky, and deeply savory — no sweeteners needed or missed. Because every component here is a whole, unprocessed ingredient, there's nothing to scan for hidden sugars the way you'd have to with a packaged or restaurant version. The technique is the star: letting the potato mixture rest in the egg before cooking means every slice holds together beautifully and tastes cohesive rather than scrambled. The flip is the one moment that requires a little nerve, but the instructions walk you through it clearly, and the payoff is a golden, custardy interior that's worth every second. Serve it warm straight from the skillet or let it cool to room temperature — it's genuinely one of those rare dishes that gets better as it sits. A scatter of fresh parsley on top keeps things bright and pulls the whole plate together.
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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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