Pregnancy Friendly Spanish Tortilla Española
Few dishes are as satisfying and nourishing as this classic Spanish egg-and-potato cake, and it comes together with a short list of wholesome, recognizable ingredients. During pregnancy, knowing exactly what's going into your food matters, and this recipe keeps things beautifully simple — just eggs, potatoes, onion, olive oil, and a little seasoning. The eggs are fully cooked through using the flip-and-finish method, so the center is set rather than runny, which is exactly what you want when you're being mindful about food safety. Yukon Golds give the interior a creamy, almost buttery texture that makes every wedge feel indulgent without any heavy or processed ingredients involved. The slow simmer in olive oil coaxes the potatoes and onion into something silky and sweet before they ever meet the eggs, building deep flavor the gentle way. It slices beautifully into wedges and is just as good at room temperature as it is warm, making it an easy option for a satisfying lunch or a light dinner when energy is low and appetite is unpredictable. A scatter of fresh parsley at the end adds a bright finish that makes the whole thing look as good as it tastes.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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