AuthorE. Gluten
DifficultyBeginner
TweetSave
Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

This is another wonderful recipe sent to us from Jodi Asay. "We have had a foreign exchange student from Spain, with celiac disease, stay with us the last two summers. She taught me how to make her favorite gluten-free meal. We now make them at least once a week. They are called Spanish tortillas (potato omelet). There are many tutorials all over the Internet for these. This is one of those recipes that has a lot of steps that sound difficult but once you make it once or see them made it is really easy. My kids love these." - Jodi

 4 medium potatoes, thinly sliced
 2 small onions, chopped
 8 tbsp olive oil (divided)
 8 eggs
1

In a medium-sized bowl mix the potatoes, onions, and 1/2 teaspoon salt.

2

Heat 2 tablespoons oil in a large nonstick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat and cook on medium high for another 5 minutes until golden brown. Remove from the stove.

3

Break the eggs into a medium-sized bowl. Stir eggs but don't beat them.
Add the potato mixture to the eggs. Mix just enough to coat potatoes with eggs.

4

Clean the frying pan and return to stove.

5

Heat 2 tablespoons oil over medium high heat, moving it around in the pan.
Pour about 1/3 of egg mixture into heated frying pan. Pat down around pan to make tortilla evenly coat the pan. Cook on medium heat for about 2 minutes.

6

To flip tortilla, place and hold a large plate over the pan. Turn the contents of the pan onto the plate, then slide the uncooked side of the tortilla back into the frying pan. Continue to cook for 2 more minutes or until eggs are well cooked.

7

Slide tortilla out onto a plate and cut like a pizza. Let the tortilla cool for several minutes before eating.

Tips
8

This recipe makes about 3 tortillas.
Add 2 more tablespoons of oil to the pan before cooking each tortilla.

Category

Ingredients

 4 medium potatoes, thinly sliced
 2 small onions, chopped
 8 tbsp olive oil (divided)
 8 eggs

Directions

1

In a medium-sized bowl mix the potatoes, onions, and 1/2 teaspoon salt.

2

Heat 2 tablespoons oil in a large nonstick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat and cook on medium high for another 5 minutes until golden brown. Remove from the stove.

3

Break the eggs into a medium-sized bowl. Stir eggs but don't beat them.
Add the potato mixture to the eggs. Mix just enough to coat potatoes with eggs.

4

Clean the frying pan and return to stove.

5

Heat 2 tablespoons oil over medium high heat, moving it around in the pan.
Pour about 1/3 of egg mixture into heated frying pan. Pat down around pan to make tortilla evenly coat the pan. Cook on medium heat for about 2 minutes.

6

To flip tortilla, place and hold a large plate over the pan. Turn the contents of the pan onto the plate, then slide the uncooked side of the tortilla back into the frying pan. Continue to cook for 2 more minutes or until eggs are well cooked.

7

Slide tortilla out onto a plate and cut like a pizza. Let the tortilla cool for several minutes before eating.

Tips
8

This recipe makes about 3 tortillas.
Add 2 more tablespoons of oil to the pan before cooking each tortilla.

Gluten Free Spanish Tortillas