High Fructose Corn Syrup Free Spanish Tortilla Española
This Spanish classic is the kind of dish that proves humble ingredients can produce something truly spectacular. Layers of silky Yukon Gold potatoes and sweet yellow onion are slow-cooked in good olive oil, then folded into beaten eggs and set into a thick, golden round that's equally at home on a breakfast table or a tapas spread. Every single ingredient here is whole and unprocessed — potatoes, onion, eggs, olive oil, salt, pepper, and a handful of fresh parsley — so there's no sneaky sweetener hiding in the mix. That matters more than you'd think, since processed sauces, seasoning blends, and even some canned vegetables can carry hidden additives that have no business being in a dish this pure. The technique is the real star: a slow, gentle cook keeps the potatoes tender without browning, and the confident flip is easier than it looks once you commit to it. The result is a custardy, deeply savory wedge that tastes rich and satisfying without relying on anything artificial to get there. Let it rest before slicing and serve it warm or at room temperature — it's genuinely better that 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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