If you go to Spain for tapas, you'll undoubtedly be offered " Tortilla de Patatas." This dish is a staple of Spanish cuisine, naturally gluten-free, and appreciated for its simplicity. It's a fluffy omelet made with potatoes and caramelized onions. Very popular throughout the country, it can be enjoyed hot or cold, cut into wedges or cubes. Easy to prepare with simple and inexpensive ingredients, this traditional gluten-free recipe is sure to please everyone. Here's a little local tip, for what it's worth: when I was a young student in Spain, my Spanish friends would beat the egg whites until frothy before adding the yolks; this made the tortilla lighter. Here's how to easily make this Spanish specialty at home.
Ingredients
Preparation
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Prepare the potatoes and onion: Peel the potatoes and slice them thinly. Finely chop the onion.
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Cooking the potatoes and onions: In a pan, heat the olive oil generously. Add the potatoes and onions, and season lightly with salt. Cook over medium-low heat for about 20 minutes, until the potatoes are tender and lightly browned. Stir gently to prevent them from browning too much. You can also blanch the potatoes in boiling water for 10 minutes to speed up the cooking process in the pan.
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Prepare the eggs: In a large bowl, beat the egg whites until frothy, then add the egg yolks with a little salt and pepper. Beat a little more.
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Mix: Add the beaten eggs to the pan with the potatoes and onions and mix gently.
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To cook the tortilla: Add a little more oil to the hot pan, pour in the egg and potato mixture. Cook over medium heat for about 5 to 7 minutes until the bottom is golden brown.
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Flipping the tortilla: Place a large plate over the pan and quickly flip it over to place the tortilla on top. Slide it back into the pan to cook the other side for about 5 minutes.
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To serve: Transfer the tortilla to a plate, let it cool slightly, then cut into wedges or cubes.
