Wheat Free Spanish Tortilla Española
This classic Spanish egg-and-potato dish is one of those recipes that proves simple ingredients can produce something truly spectacular. Silky slow-cooked potatoes and sweet onion are folded into beaten eggs, then cooked into a thick, golden round that's equally at home on a tapas spread or a weeknight dinner table. Every single ingredient here is naturally free of wheat and gluten, so there's no need to swap anything out or hunt for specialty products — it just works as written. The technique is the star: low-and-slow potato cooking in good olive oil builds a richness that no shortcut can replicate. The flip is the one moment that requires a little confidence, but once you nail it, you'll feel like a proper Spanish home cook. Serve it warm, at room temperature, or even cold the next day straight from the fridge — it holds up beautifully and somehow tastes even better as it rests.
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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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