Gluten Free Spanish Tortilla Española
This classic Spanish egg-and-potato dish is one of those recipes that feels far more impressive than the effort it actually requires. Silky slow-cooked potatoes and sweet onion get folded into beaten eggs, then cooked into a thick, golden round that's just as good warm as it is at room temperature. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-reading required — just real, whole food doing exactly what it's supposed to do. The technique is the star: low-and-slow potato cooking in good olive oil builds a depth of flavor that no shortcut can replicate. The confident flip is the only moment that asks anything of you, and once you nail it, you'll want to make this on repeat. Finished with a scatter of fresh parsley, it works beautifully as a light dinner, a brunch centerpiece, or sliced into wedges for a crowd.
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Learn more →Ingredients
4 servings
- ½ cup extra virgin olive oil
- 1 ½ lb yukon gold potatoes, peeled and sliced ⅛-inch thick
- 1 medium yellow onion, halved and thinly sliced
- 1 tsp fine sea salt, divided
- 6 large eggs
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a 10-inch nonstick skillet over medium-low heat until it shimmers. Add the potato slices and onion, season with ½ tsp of the salt, and stir gently to coat. Cook, turning the potatoes occasionally with a slotted spoon, until the potatoes are completely tender and yield easily when pressed with the back of a spoon, about 20–25 minutes. They should be soft but not browned.
- 2
Use a slotted spoon to transfer the potatoes and onion to a large mixing bowl, leaving as much oil behind in the skillet as possible. Reserve 2 tbsp of the cooking oil in the skillet and discard the rest (or save for another use).
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