Gluten Free Spanish Tortilla
A Spanish tortilla is one of those deeply satisfying dishes that proves simple ingredients can produce something truly spectacular. Thin-sliced Yukon Gold potatoes and sweet yellow onion are slowly confited in olive oil until meltingly tender, then folded into beaten eggs and cooked into a thick, golden round that's custardy in the center and set at the edges. The whole thing comes together in a single skillet, making cleanup as easy as the ingredient list. Because the recipe is built entirely on eggs, potatoes, onion, olive oil, and seasoning, there's nothing to swap or substitute — it's naturally free of wheat and gluten-containing grains from the ground up, with no specialty flour or workaround required. The classic invert-and-slide technique sounds intimidating, but once you do it with confidence it's genuinely one of the most satisfying moves in the kitchen. Serve it warm, at room temperature, or even cold the next day — it holds up beautifully and feeds four as a hearty main or generous starter. A scatter of fresh parsley on top adds a bright, herby finish that makes it look as good as it tastes.
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Learn more →Ingredients
4 servings
- ½ cup olive oil
- 1 ½ 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
- fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pour the olive oil into a 10-inch nonstick or well-seasoned cast iron skillet and set over medium-low heat. Add the potato slices and onion in overlapping layers, season with ¾ tsp of the salt, and cook, turning the potatoes gently every 5 minutes with a slotted spoon, until the potatoes are completely tender and yield easily when pressed — about 20–25 minutes. They should be soft throughout but not browned.
- 2
Set a colander over a bowl and pour the potato-onion mixture into it, letting the oil drain off. Reserve the drained oil. Let the potatoes and onion cool for 5 minutes.
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