Low Histamine Spanish Tortilla Española
This golden, egg-and-potato round is one of those deeply satisfying dishes that feels far more impressive than the handful of ingredients it actually takes to make. Slow-cooked Yukon Gold potatoes and sweet yellow onion are folded into beaten eggs, then gently set in olive oil until the whole thing becomes something custardy, tender, and utterly craveable. For anyone navigating a low-histamine approach to eating, this kind of recipe is a genuine find — no fermented ingredients, no aged cheeses, no cured meats, just fresh whole foods that are naturally well-tolerated. The technique of resting the egg-and-potato mixture before cooking is a small step that makes a big difference, giving you that silky, cohesive texture that sets a great tortilla apart from a mediocre one. The flip can feel intimidating the first time, but once you nail it, you'll want to make this on repeat. It slices beautifully into wedges and is just as good served at room temperature as it is warm, making it an easy option for a relaxed lunch or a light dinner. A scatter of fresh parsley at the end keeps things bright without introducing anything that could cause a reaction.
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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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