Go Back
–+ servings
Gluten-Free Spanish Tortilla with Potatoes

Gluten-Free Spanish Tortilla with Potatoes

This Gluten-Free Spanish Tortilla is a delicious and simple dish that combines eggs, potatoes, and onions. It's perfect for breakfast, brunch, or a light dinner. The creamy texture of the eggs complements the fluffy potatoes beautifully, making it a comforting meal any time of day.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Brunch, Main Course
Cuisine Spanish
Servings 4 servings
Calories 180 kcal

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.

Notes

Variations: You can add vegetables like bell peppers or spinach for extra flavor and nutrition.
Tips and Tricks: To prevent the potatoes from browning, soak them in cold water after slicing. Ensure you use fresh eggs for the best results.
Helpful Notes: This dish can be served hot, at room temperature, or even cold. It can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

Serving: 1slice (approx. 100g)Calories: 180kcalCarbohydrates: 17gProtein: 6gFat: 10gSaturated Fat: 2gCholesterol: 150mgSodium: 300mgFiber: 2gSugar: 1g
Keyword Eggs, Gluten-free, Potatoes, Spanish, tortilla
Tried this recipe?Please consider Leaving a Review!