Easy Spanish Omelette, gluten-free
Spanish Omelette (Tortilla) is a versatile and delicious dish, perfect served hot or cold. Made with crispy fried potatoes, onions, and eggs, it's ideal for picnics, parties, BBQs, or traditional Tapas menus. This gluten-free recipe is easy to prepare and pairs well with a salad for a satisfying meal. One of the greatest omelettes in the world, the Spanish Tortilla is cooked until golden and enjoyed warm or at room temperature. Upgrade your omelette with this classic Spanish dish! Let's start cooking!
Spanish Omelette, gluten-free
INGREDIENTS
300 g white floury potatoes
1 large brown onion, sliced into strips 1/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh parsley 4 eggs
Salt
Pepper
INSTRUCTIONS
Prepare Ingredients: Peel and thinly slice the potatoes using a mandoline. Slice the onion.
Cook Potatoes and Onions: Heat oil in a deep frying pan. Add half the potatoes and onions, and stew gently for about 10 minutes, stirring occasionally until softened. Remove from the pan and repeat with the remaining half.
Combine with Eggs: Beat the eggs in a large bowl. Add the cooked potatoes, onions, and salt to taste. Let the mixture rest for 10 minutes.
Cook the Omelette: Reheat the pan and pour in the mixture. Cook over moderate heat for 6 minutes, using a spatula to tuck in the edges and shape the omelette into a cushion.
Invert and Cook Again: Invert the omelette onto a plate, then slide it back into the pan. Cook for another 6 minutes, tucking in the edges again.
Cool and Serve: Slide the omelette onto a plate and let it cool for 10 minutes before slicing and serving.
Tips:
Cover the Pan: When stewing the potatoes and onions, cover the pan for a more even cooking.
Invert Carefully: Inverting the half-cooked omelette is the trickiest part. Use a plate slightly larger than the pan, place it upside down over the pan, and quickly flip the pan. Oil the plate slightly for easier sliding.
Enhance the Recipe: This basic recipe can be enhanced by adding a little grated cheese, tuna, or more herbs.
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Margaret Pahos @CreateCookShare
