Gut Friendly Spanish Tortilla Española
Few dishes are as quietly satisfying as a thick, golden egg-and-potato cake that works just as well at room temperature as it does fresh from the pan. This Spanish classic is built on a short list of whole, recognizable ingredients — Yukon Gold potatoes, yellow onion, eggs, and good olive oil — which is exactly what makes it such a smart choice when you're being mindful about what goes into your body. The slow, gentle cook in olive oil transforms the potatoes into something almost creamy, and that texture carries through every bite of the finished dish. Letting the potato-and-egg mixture rest before it hits the pan is a small but important step that helps everything bind together into that signature custardy center. The flip can feel intimidating the first time, but the payoff is a beautifully set tortilla that slices cleanly into satisfying wedges. A scatter of fresh parsley at the end adds a bright, herby note without complicating the ingredient list. Serve it warm for dinner or let it cool and pack it for lunch — it holds up remarkably well either way.
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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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