Spanish Tortilla (Gluten Free)

The traditional Spanish omelette or tortilla recipe, is a super basic recipe and perfect for family picnics. With no more than five ingredients, it’s a staple in my family. A basic dish of Spanish cuisine with potatoes, eggs and onions.


  • 6 eggs
  • 3 Large Potatoes (600 gr)
  • 1 white onion
  • 1.5 cups olive oil
  • Salt
  • Pepper


Firstly start by peeling and chopping your white onion. Rinse and peel your potatoes, and chop into 3mm slices. Heat your olive oil in a pan (Don’t worry about the amount of olive oil leftover, as this can be stored in an air tight container and reused later on)  Fry your onions in the deep oil, once they begin to soften add your potatoes. Leave for 15 minutes until the potatoes and the onion begin to caramelize on high heat.

Place six eggs in a large bowl and drain potatoes into the egg mixture. Leave the potato and egg mixture for 10 minutes for the liquid to sink in. Season with salt and pepper.

Pour 1 tbsp of the reserved olive oil into a 25cm pan. Once hot pour the onion and potato mixture into the pan, cook on high heat for 1 minute and then lower the heat for 3 minutes. Place a large (Make sure the plate is larger than the diametre of the pan) With one hand on the frying pan handle and one on top of the plate, flip the tortilla over. Slide the omelette back into the frying pan, let the omelette cook on high for one minute and then place on low for 3.

This easy traditional Spanish omelette or tortilla recipe is perfect paired with a chilled glass of beer in the hot summer months.


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