Spanish · Lunch
Spanish Potato Omelet (Gluten-Free)
Spanish tortilla built as a thick potato and egg cake, gently fried in olive oil with slow-cooked onion until custardy at the center and set at the edges. This gluten-free tapas version relies on egg to bind without flour, served warm or at room temperature as a wedge.
$3
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
496Calories
21.2gProtein
36.7gFat
24.6gCarbs
3.7gSugar
2.9gFiber
870mgSodium
748mgChol
6.9gSat Fat
610mgPotassium
80mgCalcium
3.2mgIron
1.5mcgVitamin B12
22mgVitamin C
gluten-free
vegetarian
gluten-free
Instructions
1
Prep
peel and slice the potato into 3mm rounds, thinly slice the onion, pat both dry with paper towel.
2
Saute
heat olive oil in a small nonstick pan over medium-low, add potato and onion, cook 15–18 minutes stirring occasionally until fork-tender and pale gold.
3
Whisk
transfer potato and onion to a bowl, crack in eggs, add salt and pepper, whisk gently until just combined with no white streaks.
4
Fry
wipe the pan, return 1 tablespoon reserved oil, pour in egg mixture over medium-low heat, cook 4–5 minutes until edges set and center wobbles slightly.
5
Flip
slide tortilla onto a plate, invert pan over it, flip back into pan, cook second side 3–4 minutes over medium-low until just set.
6
Rest
let tortilla sit off heat 5 minutes until center sets without drying.
7
Plate
cut tortilla into a wedge and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 22 small potato (360g)
- 11 onion (240g)
- 1/2 cup120ml olive oil
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
