Gluten-Free Spanish Tortilla

Name: Gluten-Free Spanish Tortilla
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: 1 Items Garlic Clove; 2 Items Egg; 50 Grams Onion; 0.5 Teaspoon Salt; 1 Pinch Black Pepper; 5 Grams Fresh Parsley; 200 Grams White Potato; 1 Tablespoon Olive Oil

A savoury Spanish tortilla made with potatoes, onions, and eggs - a traditional dish with a gluten-free twist.

Total time: 80min; 30 prep, 50 cook
Per serving: 465kcal; 16 g protein
Difficulty: Simple
Ingredients: £1.38; average cost

Dairy Free
Gluten Free
Paleo
Vegetarian
Pescatarian

Nutrition per serving

This Gluten-Free Spanish Tortilla recipe contains 465 calories per serving, making it a moderate meal option. Each serving provides 16g of protein, 44g of carbohydrates, and 24g of fat, making it a good source of protein.

465kcal

Protein16g

Carbs44g

Fat24g

Fibre: 3.8g
Sugar: 4g
Saturated fat: 4.8g
Salt: 2.4g

Method

0 of 12 done

Peel the potato and cut it into thin slices (around 3-4 mm thick).
Peel and finely slice the onion.
Peel and finely chop the garlic clove.
Heat 2/3 of the olive oil in a non-stick frying pan over medium heat.
Add the potato slices, sliced onion, and chopped garlic to the pan. Cook gently, stirring occasionally, for about 20-25 minutes until the potatoes and onions are soft and lightly golden but not crispy. Season with a pinch of salt and black pepper.
While the potatoes and onions are cooking, crack the eggs into a large bowl, and add the remaining olive oil, sea salt, and a pinch of black pepper. Beat the eggs well until fully combined.
Once the potatoes and onions are cooked, drain off excess oil and let them cool slightly before adding them to the beaten eggs. Stir gently to combine.
Heat a small, non-stick frying pan over medium heat and add a small amount of the leftover cooking oil from the potatoes.
Pour the potato, onion, and egg mixture into the frying pan, spreading it out evenly.
Cook the tortilla over medium-low heat for about 10 minutes until the edges start to set but the centre is still slightly runny.
Carefully place a plate over the frying pan and flip the tortilla onto the plate. Then slide the tortilla back into the pan to cook the other side for another 5-6 minutes until fully set and golden brown.
Once cooked, transfer the tortilla to a serving plate and let it cool slightly before slicing. Garnish with finely chopped fresh parsley if desired.

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