Gluten-Free Tortilla Espanola

First let me share with you the story of how I came upon this delicious dish; a friend of mine Mari brought this to 1 of our book clubs.  She told me it was gluten-free & I was so excited, I couldn’t wait to dig in.  Honestly it didn’t look like much (exciting), but sounded simple & was something safe for me to eat, so I was all for it.  I was surprised at how something so simple could taste so yummy, which I shouldn’t be, as a foodie I know some of the best meals we have are sometimes the simplest!  I had it the next couple days after for lunch (pop in microwave & serve) love dishes like that.  Oh & as an ode to my first recipe this week (Monday’s meatballs) – I had made meatballs that night for book club, I had them together for lunch the next day & Heaven on Earth & filling, which my lunches unfortunately rarely are, so I will tell other non-glu’s – this is a great dinner & lunch.  So here are you ingredients & then instructions:


6-7 Medium Potatoes (Organic)

1 whole Yellow Onion (Organic)

5-6 Large Eggs (we have our own free-range, Organic chicks who grace us w/the most delicious eggs) (they are also very large, so I would probably only use 5 eggs)

2-3 cups of Organic Extra-Virgin Olive Oil

Salt to taste (personally love any sea salt, but I think the next time I make this I will use my smoked sea salt, that sounds good)


Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8″ thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.

Peel and chop the onion into 1/4″ pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.

Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.

Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn – or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8 pieces like a pie. Serve a dinner, or side salad with this & you have a Vegetarian dinner.

It is simply delicious served with Sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.  If you serve this way can also be great as an appetizer.

Happy cooking & enjoy!!

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