Lunch · 45 min · spanish

Tortilla Española

Weeknight-friendly Spanish cooking: Tortilla Española comes together in 45 minutes with yukon gold potatoes, yellow onion, and not much else. Each serving lands at 480 calories with 8g of protein, so it eats like a much heavier meal. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 lbs Yukon gold potatoes
• 1 large Yellow onion
• 6 Eggs
• 1 cup Olive oil
• 1 tsp Salt

Steps

1. Slice the potatoes and onion into thin, even rounds about 1/8-inch thick — a mandoline keeps them uniform so they cook through together.
2. Warm the olive oil in a 10-inch nonstick or well-seasoned skillet over medium-low heat, then slide in the potatoes and onion with a good pinch of salt.
3. Confit the vegetables slowly for 20 minutes, turning them gently, until the potatoes are tender and translucent but not browned.
4. Drain the vegetables through a colander set over a bowl (save that flavored oil for another day) and let them cool for 5 minutes.
5. Beat the eggs in a large bowl, fold in the drained potatoes and onion, season with more salt, and rest 10 minutes so the mixture melds.
6. Heat 2 tablespoons of the reserved oil in the skillet over medium heat, pour in the mixture, and smooth the top; cook 5 minutes, shaking the pan so nothing sticks.
7. Place a large plate over the skillet and flip the tortilla onto it in one confident motion, then slide it back in to cook the second side for 3-4 minutes — leave the center slightly trembling for the classic jugoso style.

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