Anti Inflammatory Spanish Tortilla Española
This classic Spanish egg-and-potato dish is the kind of simple, satisfying meal that earns a permanent spot in your weekly rotation. Slow-cooked Yukon Gold potatoes and sweet yellow onion are folded into beaten eggs, then gently set in a skillet until the whole thing becomes something far greater than the sum of its parts — creamy in the center, golden on the outside, and deeply comforting. Extra virgin olive oil does the heavy lifting here, and it's worth noting that it's one of the most celebrated ingredients in an anti-inflammatory kitchen, lending richness while keeping things genuinely nourishing. Every ingredient on this list pulls its weight: whole eggs bring protein and healthy fats, potatoes provide slow-burning energy, and onion adds natural sweetness along with beneficial plant compounds. The flip is the only moment that requires a little nerve, but once you nail it, you'll feel like a pro. Serves four, and it's just as good at room temperature as it is warm — which makes it ideal for a relaxed weekend lunch or a make-ahead dinner. A scatter of fresh parsley at the end adds a bright, herby finish that ties the whole dish together beautifully.
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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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