Gluten Free Spanish Tortilla

Gluten Free Spanish Tortilla

I tore this recipe from a Clean Eating magazine last month and set it aside, so when I found a few pounds of potatoes in the cupboard, it was time to try out the recipe.

It seemed like a simple enough recipe, so I decided to make it after dinner one night.  Lo sliced the potatoes with the mandolin slicer while I finished up dinner.  While it was a simple recipe, it was slightly time consuming because the sliced potatoes and onion had to be cooked in the oven first, before being cooked in a skillet like an omelet.

The recipe turned out pretty tasty, especially if you like potatoes.  It was a little dry and could have benefited from some salsa (and sour cream if you’re into that), and maybe a little cheese.  It’s a little more prep work than I’d normally go for with a breakfast or brunch dish, but it was good reheated, so I wouldn’t rule it out.

Unfortunately I didn’t take a good picture or even bother to put it on a plate first.  It wouldn’t have been very pretty anyway.

spanish tortilla

Spanish Tortilla
Author: Val @ That’s What We Did
Serves: 6
  • 1 3/4 lb. white, redskin, or Yukon potatoes, scrubbed and cut into 1/8 inch slices
  • 1 large onion, chopped
  • 3 tbsp. olive oil, divided
  • 3 large eggs
  • 1 cup egg whites (8 large egg whites)
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. smoked paprika
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  1. Preheat oven to 400 degrees. Line 2 large, rimmed baking sheets with foil and spray with non-stick cooking spray.
  2. In a large bowl, toss slices potatoes, onion, and 2 tbsp. olive oil.
  3. Divide mixture between the baking sheets in an even layer and bake for 30 minutes, tossing and switching racks after 15 minutes
  4. In the same bowl, whisk eggs, egg whites, and seasonings. Add potato mixture and stir gently to coat.
  5. In a large 12 inch skillet, heat remaining tbsp of oil on medium-high heat until hot.
  6. Add potato mixture, spreading evenly and cook for 1 minute.
  7. Reduce heat to low and cook until the egg is set along the edges, 8-10 minutes.
  8. Arrange a large plate or baking sheet upside down over skillet and flip skillet to transfer mixture onto plate. Slide mixture back into skillet, browned side up. This was easier than it sounds – I used a cast iron skillet, but a lighter skillet would have made it easier to flip onto a plate (Lo helped me).
  9. Cook until a toothpick comes out clean, or when you lift up the edges and the bottom is browned like the top, 5-6 minutes.
  10. Remove from skillet and let cool for 10 minutes before slicing into wedges.
Adapted from Clean Eating Magazine, April/May 2013


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