Continuing our series of Free From Recipes,this delicious authentic Tortilla/Spanish Omelette recipe is gluten, dairy and nut free.
While this recipe isn’t egg free, it is dairy, gluten and nut free. I can’t please everybody all of the time. Tortilla, when made well is perfect for breakfast, lunch or dinner. I would happily eat it anytime of the day with a glass of freshly squeezed orange juice. I was lucky enough to get this authentic recipe from a Spanish friend and I’m sharing it with you.
- 1 White Onion
- 200ml Olive Oil (not extra virgin, it’s a waste)
- 3 Medium Waxy Potatoes (roosters are a good variety)
- 4 Medium Eggs
- Chopping Board
- Sharp Knife
- Oven Proof Frying Pan (watch your handles!)
- Large Slotted Spoon
- Vegetable Peeler
- Large Pyrex (or similar heatproof) bowl
- Metal Sieve
- Small heatproof bowl
- Peel and chop the onion into thumbnail sized pieces.
- Pour all the olive oil into the frying pan and place the pan on a low-medium heat.
- Add the onion and gently fry. Do not let it get any colour.
- This stage will take about 5 minutes. If you see the onion colouring at all, lower the heat a little. The oil should bubble gently.
- In the meantime, peel and chop the potatoes into the same size as the onions.
- Once the onions are soft, put the sieve over the bowl then strain the onions from the oil.
- Carefully return the oil to the frying pan on the low-medium heat and add the chopped potatoes.
- Put the onions into the bowl.
- Gently fry the potatoes in the same way, do not let them colour at all.
- As they’re denser this stage will take about 10 minutes.
- Once the potatoes are soft, remove them from the oil using the slotted spoon and put them into the bowl with the onions.
- Crack the 4 eggs directly on top of the hot onions and potatoes.
- Stir loosely, don’t worry if you don’t combine the whites with the yolks, just make sure that the egg coats every piece of onion and potato.
- The eggs will start to cook almost straight away from the heat of the vegetables.
- Pour 3/4 of the remaining oil in the pan into your heatproof bowl and leave to one side to cool to use another time.
- Pour the egg mixture back into the pan on a low heat and cook gently for 7 minutes, until you see the egg mixture is beginning to cook through.
- Then, put your grill (broiler) on medium and put the frying pan under the grill until the omelette is brown on top.
- Set your omelette to one side to cool completely before serving with a fresh salad.
- As always, season after cooking to taste so as to limit the salt intake for any small children in the house.
- The omelette will feed 4 hungry adults and also keeps in a sealed container for 48 hours in the fridge.
Related Recipes: For more Free-From Recipes see Vegan Pesto and Pear & Almond Pudding.
This recipe, and more, is available on Wholesome Ireland
If you have tried this recipe let us know what you thought of it in the comments below
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