Gluten-Free Spanish Potato and Egg Tortilla
A Spanish tortilla (torta) is a hearty potato and egg skillet cake studded with caramelized onions and garlic. Potatoes are sautéed in olive oil until tender, then folded into beaten eggs and milk, left to rest, and cooked until set. The tortilla is flipped midway using a pan lid technique, then finished on the stovetop or in the oven. Serve warm or at room temperature in wedges or cubes.
Ingredients
- 6 potatoes, peeled, red or small Yukon Gold
- ½ onion, chopped, red or white
- 3 garlic cloves, chopped(optional)
- 6 eggs
- olive oil, enough to cover potatoes
- 2 tablespoons milk
- salt
- black pepper, freshly ground
Instructions
- 1
Slice potatoes thinly.
- 2
Heat olive oil in a 10 inch deep frying pan; add potatoes, garlic, and onion.
- 3
Ensure potatoes are covered with oil.
- 4
Sauté uncovered until potatoes are soft but not brown.
- 5
Drain oil, reserving 2 tablespoons and discarding the rest.
- 6
Mix eggs and milk in a bowl.
- 7
Add cooked drained potatoes to egg mixture; let sit 10 to 15 minutes.
- 8
Season with salt and pepper.
- 9
Heat a 10 inch non-stick frying pan and add reserved 2 tablespoons olive oil.
- 10
Pour potato and egg mixture into pan; cook on low heat until eggs are set.
- 11
Flip tortilla by placing a large pan lid over the frying pan, turning pan over, and sliding tortilla back onto pan cooked side up.
- 12
Cook a couple minutes longer to finish.
- 13
Remove from heat and rest 15 minutes before serving.
- 14
Alternatively, transfer pan to oven instead of flipping.
Tips
Reserve 2 tablespoons of the sautéing oil for cooking the egg mixture; this prevents the tortilla from sticking.
Resting the potato-egg mixture 10 to 15 minutes before cooking allows flavors to meld.
For easier flipping, use a pan lid or plate slightly larger than the frying pan.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a skillet or microwave.
Prepare through the rest step; refrigerate up to 1 day. Reheat before serving.
Serve warm or at room temperature in pie-like wedges or cubes.
Common Mistakes
Brown potatoes during sauté to avoid mushy texture and loss of definition.
Drain oil thoroughly after sautéing to avoid a greasy tortilla.
Cook on low heat to avoid setting the bottom before the top is done; use oven finish if stovetop flipping seems risky.