Fructose Free Spanish Tortilla Española
Few dishes are as satisfying as a thick, golden egg-and-potato cake that works just as well at room temperature as it does straight from the pan. This classic Spanish preparation relies on a short list of whole, unfussy ingredients — Yukon Gold potatoes, yellow onion, eggs, and good olive oil — which makes it a natural fit for anyone managing fructose intake without wanting to sacrifice flavor or comfort. The potatoes are gently coaxed in olive oil until completely tender before they ever meet the eggs, giving the finished tortilla a creamy, almost custardy interior that's genuinely hard to stop eating. Because every ingredient here is straightforward and unprocessed, there's no need to scrutinize labels or worry about hidden sweeteners sneaking in through sauces or seasonings. The flip is the one moment that requires a little nerve, but the technique is forgiving — and the payoff is a beautifully set, lightly golden round that looks far more impressive than the effort involved. Serve it warm for a hearty meal or let it cool to room temperature and slice it into wedges for something that feels almost like elegant finger food. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole thing 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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