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Spanish Potato Omelet - Tortilla de Patata

I spent 10 days in Spain and when eating out I was treated to people knowledgeable about gluten-free food. Where they did not seem to be so knowledgeable there was always a safe bet on the menu. That was a “tortilla de patata.” Probably not what you are picturing - there is nothing resembling a Mexican flour or corn tortilla. It is essentially a thick egg fritatta with layers of thinly sliced potato-the starch of choice in Spain. They were available for breakfast, lunch and dinner and tapas at any time of day or night. I was assured each time that all they contain are eggs, potatoes and sometimes onion.


Traditionally the potatoes are cooked in the skillet first with some oil, but I have chosen to boil them to reduce the amount of fat needed in the recipe.

So here it is . . .


Ingredients

1 1/2 lbs Yukon gold or red potatoes 8 large eggs 1/2 medium-sized onion kosher salt high heat oil (I prefer avocado or sunflower)

Pre-heat the oven to 350



Finely mince the onion and set aside.

Thoroughly beat the eggs with 1/2 tsp kosher salt and set aside.

Rinse and peel the potatoes. Slice in half and then into thin slices about 1/8 inch thick.



Place the potato slices in a large pot of COLD water. Bring to a boil and over high heat and heat until just softened. I cooked mine for about 10 minutes total, (they cooked at a boil for only 2 minutes.) Drain in a colander until they are dry.


Using a 10″ cast iron or heavy skillet cook the onion in 2 tsp oil for a minute or two until translucent. Add the potato and 2 more tsps. oil and give the pan a shake to combine.


Pour in the beaten eggs. Give the pan a shake to get the potato evenly distributed. Cook on the stove top over low heat for 2 minutes then transfer the pan to the oven and cook for 12-15 minutes more or until it is fully set.


Loosen the sides with a spatula or knife and flip over onto a plate.

Serve hot or cold. It is such a versatile dish. Make 1 on Sunday night and you’ll have breakfast for several days. Throw it in the lunch box for school or have it for dinner.



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