Today we present a classic recipe from Spain – the Spanish tortilla. In contrast to the tortillas made from wheat flour, which are used to prepare delicious burritos and wraps, this delicacy is completely gluten-free. The classic Spanish dish consists of potatoes, onions and eggs and is really quick to prepare.
The Spanish tortilla (or still known as the Spanish omelette) can be served hot or cold and is a fantastic way to use any leftover ingredients in the refrigerator – just add leftover veggies, crumbled or grated cheese, red peppers, or cooked sausage to refine the dish. You are free to experiment!
Original recipe for gluten-free Spanish tortilla
300 g waxy potatoes
5 large eggs
Chilli flakes (optional)
Peel the potatoes with a peeler and carefully cut them into thin slices. Place the potato slices on kitchen paper so that the excess liquid is absorbed.
Peel the onion and chop finely. For frying, heat 2 tablespoons of olive oil in a small pan over medium heat, then add the onion and potatoes to the pan. Add a little olive oil for extra flavor.
Reduce the heat to low and fry the onion and potato slices until golden brown. Then turn carefully and fry on the other side. Don’t try to stir too much or the potatoes will break open.
Put the eggs in a bowl, season with a pinch of salt and black pepper and whisk with a fork.
Remove the cooked potatoes and onion from the heat and place in a bowl. Pour the beaten eggs over it and stir everything carefully.
Return the mixture to the pan and cook on low heat for about 25-30 minutes.
Then carefully turn the Spanish tortilla with a spatula and cook on the other side for another 5 minutes or until done.
Place the finished tortilla on a serving board and cut into wedges. If desired, sprinkle with salt, black pepper, oregano, basil or chilli flakes. Enjoy the dish hot or cold as desired.