Looking for a quick and hearty dish that’s perfect for brunch or a lightweight dinner? This Gluten-Free Spanish Tortilla with Potatoes is your new go-to recipe!
Made with simple ingredients like eggs and potatoes, it’s both easy to whip up and totally delicious. It’s great for any meal of the day and is naturally gluten-free, making it a perfect option for anyone with dietary restrictions.
Plus, you can customize it by adding your favorite veggies or herbs! Imagine a fluffy, golden tortilla filled with tender potato slices, just waiting to be devoured.
Serving and Pairing Suggestions
Serve this Spanish tortilla warm or at room temperature, and enjoy it with a side of fresh greens for a quick salad.
You can also pair it with Tzatziki Greek Sauce for a cool and refreshing contrast. If you’re feeling adventurous, try it alongside some Spicy Buffalo Cauliflower to amp up the flavor! Trust me, you won’t regret these pairings.
Tips and Notes
- Choose the Right Potatoes: Use waxy potatoes for the best texture.
- Beat Those Eggs: Whip those eggs well for an airy tortilla!
- Cook Low and Slow: Don’t rush the cooking process. It will help the potatoes become tender without burning.
- Add Flavor: Feel free to mix in some onions or bell peppers for extra character.
Final Call to Action
Don’t wait any longer! Give this Gluten-Free Spanish Tortilla with Potatoes a try today, and make your taste buds happy. Plus, explore more delicious recipes on the blog for endless culinary inspiration!
Gluten-Free Spanish Tortilla with Potatoes
Equipment
- 1 Large skillet
- 1 Mixing bowl
- 1 Sharp knife
- 1 Cutting board
- 1 Spatula
Ingredients
- 1 pound 450g potatoes - peeled and thinly sliced (Yukon Gold or any preferred variety)
- 4 large eggs - preferably organic, for richer flavor
- 1 medium onion - thinly sliced (optional for added sweetness)
- Salt to taste - 1 teaspoon recommended
- Freshly ground black pepper to taste - optional
- Olive oil for frying - about 1/4 cup
Instructions
- In a large skillet, heat olive oil over medium heat. Add sliced potatoes and onions (if using), and season with salt. Cook for about 15 minutes, stirring occasionally, until the potatoes are tender and slightly golden.
- While the potatoes are cooking, crack the eggs into a mixing bowl and beat them well. Add salt and pepper as desired.
- Once the potatoes are cooked, drain excess oil and allow them to cool slightly. Gently fold the potatoes into the beaten eggs.
- Wipe the skillet clean, add a little more olive oil, and heat over medium-low. Pour in the egg and potato mixture, spreading it evenly.
- Cook for about 5-8 minutes until the bottom is set and golden. Use a plate to flip the tortilla and cook the other side for another 5-8 minutes.
- Once cooked, slide the tortilla onto a serving plate. Let it cool slightly before slicing and serving.