Breastfeeding Friendly Spanish Tortilla Española
This classic Spanish egg-and-potato dish is the kind of deeply satisfying, unfussy meal that feels like a warm hug on a plate. Slow-cooked Yukon Gold potatoes and sweet onion are folded into beaten eggs, then cooked low and slow into a thick, golden round that's equally good warm or at room temperature. For anyone navigating the extra nutritional demands of nursing, this recipe delivers real substance — eggs bring protein and choline, olive oil adds healthy fats, and potatoes offer steady, filling energy, all from a short, wholesome ingredient list with nothing hidden or processed. The technique is simpler than it looks: a patient cook on the stovetop, one confident flip, and you're rewarded with a custardy, tender interior and lightly golden exterior. Sliced into wedges and scattered with fresh parsley, it works as a hearty breakfast, a quick lunch, or a light dinner that reheats beautifully — which is a genuine gift when you're short on time and need something nourishing fast. It's the kind of recipe you'll find yourself making on repeat.
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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)
Can be omittedflat-leaf parsley
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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