BHA & BHT Free Spanish Tortilla Española
This classic Spanish egg-and-potato dish is the kind of recipe that looks impressive but comes together with just a handful of wholesome, unprocessed ingredients. Tender Yukon Gold potatoes and sweet slow-cooked onion are folded into beaten eggs, then cooked low and slow in extra virgin olive oil until the whole thing is silky, golden, and just barely set in the center. Every single ingredient here is exactly what it says it is — no preservatives, no additives, no reason to squint at a label. For anyone navigating BHA and BHT concerns, that kind of ingredient transparency is genuinely hard to find in packaged convenience foods, which makes cooking from scratch like this so satisfying. The flip is the only moment that requires a little nerve, but once you nail it, you'll feel like a pro. A scatter of fresh parsley finishes it off beautifully, and it's just as good served at room temperature as it is warm — making it perfect for a relaxed brunch or a simple weeknight dinner.
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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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