Celiac.com 09/26/2024 – The Spanish Tortilla, also known as Tortilla Española or Tortilla de Patatas, is a beloved staple of Spanish cuisine with roots dating back to the 19th century. This humble yet hearty dish is traditionally made from simple ingredients like eggs, potatoes, and onions, reflecting Spain’s agricultural heritage. Originally a food of the working class, the tortilla has evolved into a national dish, enjoyed in homes and tapas bars across the country. Whether served as a main course, a snack, or as part of a tapas spread, the Spanish Tortilla embodies the essence of Spain’s culinary tradition: simple, flavorful, and deeply satisfying.
Our gluten-free version of this classic dish stays true to its origins while ensuring that it can be enjoyed by those with gluten sensitivities. The rich, savory blend of tender potatoes, sweet onions, and fluffy eggs creates a comforting dish that’s as versatile as it is delicious. Perfect for any meal of the day, this Spanish Tortilla brings a taste of Spain’s rich history and culture right to your table.
Gluten-Free Spanish Tortilla Recipe
Ingredients:
6 large eggs
4 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
1 medium onion, thinly sliced
½ cup olive oil
Salt, to taste
Freshly ground black pepper, to taste
Optional: ¼ cup chopped fresh parsley or chives for garnish
Instructions:
Prepare the Potatoes and Onions:
Heat olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions, making sure they are evenly coated with the oil. Season with salt and pepper.
Cook, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes. The potatoes should be soft enough to break apart easily with a spoon.
Drain and Cool:
Once the potatoes and onions are cooked, use a slotted spoon to transfer them to a bowl, leaving the excess oil in the skillet. Let them cool slightly.
Prepare the Egg Mixture:
In a large bowl, beat the eggs with a pinch of salt. Gently fold in the cooked potatoes and onions until well combined.
Cook the Tortilla:
Return the skillet to medium heat with a tablespoon of the reserved oil. Pour the egg mixture into the skillet, spreading it out evenly. Cook for 5-7 minutes, or until the edges start to set and the bottom is golden brown.
Flip the Tortilla:
Carefully place a large plate over the skillet, and flip the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down, and cook for an additional 5 minutes, until the tortilla is fully set and cooked through.
Serve:
Slide the finished tortilla onto a serving plate and allow it to cool slightly before slicing. Garnish with fresh parsley or chives if desired.
Enjoy:
Serve warm or at room temperature. Spanish Tortilla is delicious on its own or paired with a simple salad for a light meal.
This gluten-free Spanish Tortilla is a classic dish that’s perfect for breakfast, lunch, or dinner. Its simple yet flavorful combination of eggs, potatoes, and onions creates a satisfying meal that captures the essence of traditional Spanish cuisine.
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