Breastfeeding Friendly Tortilla Española
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Learn more →Ingredients
4 servings
- ½ cup olive oil
- 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
- 6 large eggs
- ¼ tsp black pepper
For serving
- fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
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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