Mediterranean Diet Friendly Spanish Tortilla Española
Few dishes capture the spirit of simple, wholesome cooking quite like this classic Spanish egg-and-potato frittata. Yukon Gold potatoes are gently coaxed in good extra virgin olive oil alongside sweet yellow onion until they're meltingly tender — that slow, low-heat method is the real secret to the silky texture that makes this dish so satisfying. Eggs bind everything together into a thick, golden round that's equally at home served warm from the pan or sliced at room temperature hours later. This is exactly the kind of recipe that fits naturally into a plant-forward, olive-oil-rich way of eating, since every ingredient on the list is whole, minimally processed, and genuinely nourishing. There's no butter, no cream, and no complicated technique — just quality produce and a confident flip. The brief resting period before slicing lets the center finish setting gently, giving you that coveted custardy interior rather than a rubbery, overcooked result. Serve it as a light main with a simple green salad, cut it into small wedges for a mezze-style spread, or pack leftovers for lunch the next day — it holds up beautifully. A scatter of fresh flat-leaf parsley at the end adds a bright, herby note that ties 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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