Dairy-Free Tortilla de Patatas
This Dairy-Free Tortilla de Patatas is a delightful twist on the classic Spanish dish, perfect for anyone seeking a wholesome and satisfying gluten-free, dairy-free option. With its golden layers of tender russet potatoes, sweet caramelized onions, and rich eggs, this recipe captures the essence of traditional comfort food while remaining accessible for those with dietary restrictions. The potatoes and onions are gently cooked in olive oil to achieve their signature soft texture and roasted flavor, and the dish is finished off by perfectly searing it to a crisp, golden-brown perfection. Ready in just under an hour, this versatile dish pairs beautifully with a fresh salad or can stand alone as a hearty breakfast, lunch, or tapas-style dinner. Whether served warm or at room temperature, it’s an irresistible crowd-pleaser that celebrates the simplicity and vibrancy of Spanish cuisine.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Yellow onion
- 150 ml Olive oil
- 6 large Eggs
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Use a mandoline slicer if available for even slices.
Peel and finely slice the onion into thin half-moons.
Heat 100 ml of olive oil in a large, nonstick skillet over medium heat. Once hot, add the potatoes and onions. Season with 1/2 teaspoon of salt and stir to evenly coat with oil.
Reduce the heat to medium-low and cook the potatoes and onions, stirring occasionally, until the potatoes are tender but not falling apart, about 15-20 minutes. Use a slotted spoon to transfer them to a large mixing bowl, leaving any excess oil in the skillet.
In a separate bowl, crack the eggs and whisk them until well combined. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Pour the whisked eggs into the bowl with the cooked potatoes and onions. Gently mix until everything is evenly coated.
Heat the skillet again over medium heat and add a tablespoon of the reserved olive oil. Once hot, pour the egg, potato, and onion mixture into the skillet. Use a spatula to gently spread it out into an even layer.
Cook the tortilla over medium heat for 5-7 minutes, or until the edges are set and the bottom is golden. To flip, carefully place a large plate over the skillet and invert the tortilla onto the plate.
Add another tablespoon of oil to the skillet, then slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, or until the tortilla is fully set and golden on both sides.
Slide the finished tortilla onto a serving plate. Let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 168.7 g | 61% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 15.5 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 307 mg | 24% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4518 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
