IMG_4849

Gluten Free Tortilla Española (Spanish Omelete)

The Tortilla Española or Spanish Omelet, is the most commonly served dish in Spain. While there are hundreds of variations even in any one specific region, the traditional tortilla is made with eggs, potatoes and onions. Some of the many additions you will often see in tortilla española include green peppers (pimientos verdes), chorizo, mushrooms (chamiñones), and ham (jamón).IMG_4856

Tortilla Española is naturally gluten free. It may be eaten hot or cold; it is commonly served as a tapa or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks, or cut into pie style portions (pincho de tortilla). It can also be eaten in a sandwich (bocadillo).IMG_4858

You do not need to be a gourmet chef to make this dish yourself.

Ingredients

  • 3-4 Tbsp olive oil
  • 1 large onion, finely sliced
  • 2 medium potatoes, peeled and sliced ¼ inch
  • 10 eggs
  • salt and pepper to taste
  1. Heat 2 Tbsp oil in a non-stick frying pan and cook the onion and potatoes for about 10 minutes until the potato is soft. You may need to turn the heat down slightly so the potatoes do not burn.IMG_4850
  2. While the onion and potatoes are cooking, beat the eggs together in a large bowl and season with salt and pepper.
  3. Once the potatoes are soft, pour the mixture into the eggs. Try to drain as much oil as possible, the less oil in the eggs the better. Mix together with a large spoon.
  4. Pour 1-2 Tbsp of olive oil into the non-stick frying pan (approximately 8-11 inches) and reduce heat to medium. Pour the tortilla mixture back into the pan and spread out evenly. Allow the eggs to cook around the edges.IMG_4853
  5. Once the egg mixture is nearly set, and the bottom is slightly browned, you are ready to turn it over. Place a large plate upside down over the frying pan. Quickly, flip the frying pan and plate so the omelet falls onto the plate. Place the frying pan back on the stove and add just enough olive oil to coat the pan.  Slide the omelet back into the frying pan and let cook for another 3-4 minutes.IMG_4854
  6. Turn the heat off and let the tortilla sit in the pan for 2-3 minutes.IMG_4855
  7. Slide the omelet onto a plate to serve. Cut into 6-8 pieces like a pie, or if you are serving it as an appetizer, cut into 1-½ inch squares. Place a toothpick in each square and serve. You can also place each square onto a ½ thick piece of gluten free baguette.IMG_4857

Published by

Jessica

I've been on a gluten free diet since January 2009. It's been an adventure, and a challenge at times. I love to go to new restaurants and try new foods, and being gluten free can make eating out difficult at times. But I will not let my dietary restrictions get in my way of finding new restaurants and products. These are my stories of being a young women in a big city, eating out and trying new foods, all while trying to NOT eat gluten. Like I said, it's an adventure and you are welcome to come along... Please note that as I try to eat gluten free 100% of the time, my intolerance is not as severe as others so please use caution when dining at restaurants that are not certified gluten free.

6 thoughts on “Gluten Free Tortilla Española (Spanish Omelete)

  1. Thanks for sharing this! this looks so delicious and I’ve never had omlette’s before. I am more of a scrambled eggs kind of girl but I’ll have to try this.

  2. boy oh boy I want to make this!!! I was just telling myself I was going to make an omlette, but this is super and no cranking up the oven – perfect!

Comments are closed.