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Tortilla Espanola recipe – gluten free recipe

Tortilla Espanola

Tortilla Espanola recipe

4.3 from 3 reviews
Tortilla Espanola recipe- gluten free recipe
 
I cut this in fourths to create a single portion. Use these measurements if you want a Tortilla Espanola recipe with four servings.
Recipe type: Breakfast
Ingredients
  • 8 eggs
  • salt
  • 2 cups olive oil
  • 1 Vidalia onion, thinly sliced
  • 1 clove garlic, slightly crushed
  • 3 large Yukon Gold potatoes, peeled and sliced into ¼-inch rounds
Instructions
  1. Lightly beat the eggs, season with a generous sprinkle of salt, and set aside.
  2. 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.
  3. Drain the onions & potatoes through a colander, reserving enough olive oil for cooking the tortilla.
  4. 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.
  5. 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.
  6. 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.
  7. 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)

I found this recipe in Sean Mullen’s Hero Food.

About Ellen Christian

Ellen is a busy mom of two teenagers who left the corporate world in 2008 to focus on a more eco-friendly life. She lives in rural Vermont where she juggles family, two blogs and a career in social media.

Comments

  1. Jennie Hawkins says:

    I don’t have to eat gluten free the some of your recipes look good. I may try this one and not tell anyone that it is gluten free to see how they like it.

  2. Yum! This tortilla looks amazing! This is definitely something we would love to have for breakfast, brunch, lunch, maybe even dinner or a midnight snack! Did you serve it with any sides or top with any condiments? I’m thinking this might go well with Ketchipotle.

  3. Debbie Welchert says:

    This really looks so good. I’m going to try this on my husband. I already know I will like it.

  4. Amy Orvin says:

    Thank you for this recipe. I have a friend that can’t have anything with gluten. I am going to pass this receipe to her. She will be so excited to have such a great dish to make.

  5. Nina Kimwa says:

    It looks delicious! My friend asked me to do this . Thank you for your recipe ^^

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