Low Sodium Tortilla Española

Total time1 hr 5 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

½ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 ½ lb yukon gold potatoes, peeled and sliced ⅛-inch thick
1 medium yellow onion, halved and thinly sliced
1 tsp kosher salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 large eggs
¼ tsp black pepper

For serving

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 3/4 tsp of the salt, and stir gently to coat. Cook, turning the potatoes occasionally with a slotted spoon, until they are completely tender and yielding when pressed but not browned, about 20–25 minutes.
2
Using a slotted spoon, transfer the potatoes and onion to a large bowl, leaving as much oil behind in the skillet as possible. Reserve the oil in the skillet. Let the potato mixture cool for 5 minutes.

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