Free From Recipes: Tortilla/Spanish Omelette

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.
Serves 4

chick peas recipesIngredients

  • 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


  1. Peel and chop the onion into thumbnail sized pieces.
  2. Pour all the olive oil into the frying pan and place the pan on a low-medium heat.
  3. Add the onion and gently fry. Do not let it get any colour.
  4. 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.
  5. In the meantime, peel and chop the potatoes into the same size as the onions.
  6. Once the onions are soft, put the sieve over the bowl then strain the onions from the oil.
  7. Carefully return the oil to the frying pan on the low-medium heat and add the chopped potatoes.
  8. Put the onions into the bowl.
  9. Gently fry the potatoes in the same way, do not let them colour at all.
  10. As they’re denser this stage will take about 10 minutes.
  11. Once the potatoes are soft, remove them from the oil using the slotted spoon and put them into the bowl with the onions.
  12. Crack the 4 eggs directly on top of the hot onions and potatoes.
  13. 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.
  14. The eggs will start to cook almost straight away from the heat of the vegetables.
  15. 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.
  16. 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.
  17. Then, put your grill (broiler) on medium and put the frying pan under the grill until the omelette is brown on top.
  18. Set your omelette to one side to cool completely before serving with a fresh salad.
  19. As always, season after cooking to taste so as to limit the salt intake for any small children in the house.
  20. 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

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Jennifer, our Editor, has 1 son and admits to munching a Cadbury’s Turkish Delight now and again.