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This Tortilla Espanola Recipe is a perfect gluten free lunch or light dinner recipe. We love Mexican food, but tortillas and other flour wrap recipes aren’t usually an option for those that are gluten intolerant. Thankfully, this recipe is gluten free so it’s something the whole family can enjoy. This post contains affiliate links, and I will receive compensation if you make a purchase after clicking on my links.
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Tortilla Espanola Recipe
A Tortilla Espanola or Spanish omelet is also called a tortilla de papas. The main ingredients are eggs and potatoes. Some people also add onions and red or green peppers. It can be served hot or cold and as an appetizer or main dish. You can make a Tortilla Espanola with Chorizo if your family prefers a meal with meat added.
One of the most important things to remember when making this Tortilla Espanola is that you need to get it out of the pan in one piece. Make sure that you grease the pan liberally to ensure that it doesn’t stick. I find that using an omelet pan is one of the easiest ways to get the omelet out successfully. An omelet maker is another way to simplify the process.
I cut this in fourths to create a single portion. Use these measurements if you want a Tortilla Espanola recipe with four servings.
- 8 eggs
- 2 cups olive oil
- 1 Vidalia onion, thinly sliced
- 1 clove garlic, slightly crushed
- 3 large Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
- Lightly beat the eggs, season with a generous sprinkle of salt, and set aside.
- In a large skillet heat the olive oil over medium low heat. Add the onions and garlic and gently cook until translucent, about 15 minutes. Add the potatoes and continue to cook for about 20 minutes, or until potatoes have completely fallen apart. Take care to keep the heat low enough that the potatoes and onions don't take on any color.
- Drain the onions & potatoes through a colander, reserving enough olive oil for cooking the tortilla.
- Season the potato and onion mixture with salt and mix with the beaten eggs; it should be roughly equal parts potatoes and eggs as you want the mixture to be just barely held together with the eggs.
- Heat a 10" non stick skillet over medium-low heat and add 1 tablespoon of the cooking oil from the potatoes and onions. Pour the potato and egg mixture into the pan and leave it alone for 2 minutes until the bottom starts to set up. Gently shake the pan to release the eggs from the edge to make sure they're not sticking at all. Cook for 5 minutes or so until the bottom is set but the top is very wet.
- Place a large, flat plate on top of the skillet, hold it tightly, and in one quick motion flip over the pan and the tortilla.
- Wipe out the pan with a paper towel and return it to the heat. Add another tablespoon of the cooking oil and carefully slip the tortilla back into the pan. Using a rubber spatula, carefully tuck the edges of the tortilla into the pan and cook for another 3 minutes. Flip one or two more times to get a rounded edge. (OK I skipped that part)
Other Gluten Free Spanish Options
If you’re looking for other gluten free Spanish meal options, you can use rice as the basis for your meal. Spanish rice is one of my favorite winter dishes. We also enjoy Gazpacho which is a gluten free soup made of vegetables.
The secret to gluten free cooking is to invest in a few good gluten free cookbooks and find meals that your entire family loves. The, with experimentation, you can learn to create your own gluten free meals from scratch.
Eliminate things like pasta and bread from your meal planning routine, and you will find that there are a lot of tasty options for gluten free cooking that your family will enjoy.
Check out this Tortilla Espanola Video:
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.