Gluten Free Spanish Tortilla Bites
This classic Spanish egg-and-potato dish translates beautifully into party-ready little bites that are just as satisfying at room temperature as they are straight from the pan. Yukon Gold potatoes are gently coaxed in olive oil until completely tender, then folded into beaten eggs and cooked into a thick, golden round that slices into neat squares or wedges. The whole thing is naturally free of wheat and grains — no swaps, no specialty flours, no compromises — because the original dish was never built around gluten to begin with. That makes it a genuinely crowd-pleasing option when you're feeding a mixed group and don't want anyone to feel like they got the "safe" version of something lesser. A confident flip halfway through cooking gives you that signature browned crust on both sides, and a short rest before slicing keeps everything cohesive and easy to pick up. A scatter of fresh flat-leaf parsley adds a bright, herby finish that makes the bites look as good as they taste. With 8 servings in the batch, this is the kind of recipe that disappears fast at a gathering — so you might want to make two.
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Learn more →Ingredients
8 servings
For the tortilla
- ⅓ cup olive oil
- 1 lb yukon gold potatoes, peeled and sliced ⅛-inch thick
- 1 medium yellow onion, halved and thinly sliced
- 1 tsp kosher salt, divided
- 6 large eggs
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Heat the olive oil in a 10-inch oven-safe skillet over medium-low heat until it shimmers. Add the potato slices and onion in an even layer, season with 3/4 tsp of the salt, and cook, turning the potatoes gently every 4–5 minutes, until the potatoes are completely tender and yield easily when pressed with a spatula, about 18–22 minutes. Adjust the heat as needed so the potatoes soften without browning.
- 2
Use a slotted spoon or spatula to transfer the cooked potatoes and onion to a large mixing bowl, leaving the excess oil in the skillet. Reserve 1 tbsp of the oil in the skillet and pour off the rest.
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