When I spent 10 days in Spain I was treated to people knowledgeable about gluten-free food. There were restaurants that brought me warm bread wrapped in paper with my own separate butter, pasta that was boiled in separate water. It was such a treat to not have to explain everything regarding my diet. But the one ting I ate every day of my trip was a tortilla de patata.
This dish is probably not what you are picturing. There is nothing resembling a Mexican flour or corn tortilla. It is essentially a thick egg frittata with layers of thinly sliced potato-the starch of choice in Spain. This dish is a staple in Spain and I ate it every day of my travels,
This 4 ingredient tortilla is available for breakfast, lunch and dinner, tapas and at any time of day or night. I was assured each time that all they contain are eggs, potatoes and sometimes onion. So gluten-free, dairy-free, grain free and such great meal
You can serve this 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.
This tortilla is wonderful as is, but eggs and potato are a great base for other flavors. Here are a few posiibilities:
- Add 1/4 c finely chopped, cooked bacon to the pan with the cooked onion
- Add 1/4 finely chopped parsley, dill, oregano or rosemary (or a mixture) to the cooked onion
- Stir 1/3 c grated romano or parmiggiano cheese into the beaten eggs
- Top with pesto
Cooking the Tortilla de Patata
A heavy cast iron skillet is ideal, which is oven safe. Some non-stick skillets don’t do well in the oven.
Traditionally the thinly sliced potatoes are first cooked in the skillet with some oil, but I have chosen to boil them to reduce the amount of fat needed in the recipe. So here it is . . .