Gluten-Free Almagro Tortilla
Discover the delightful Gluten-Free Almagro Tortilla—a Spanish-inspired dish that's as wholesome as it is flavorful. This recipe transforms the traditional Almagro tortilla into a gluten-free masterpiece, featuring tender yellow potatoes, sweet green bell peppers, and savory onions folded into a silky egg base. Perfectly seasoned with sea salt and black pepper, this dish is lightly pan-fried until golden and irresistibly fluffy. With just 15 minutes of prep and a quick 30-minute cook time, it's an easy yet impressive option for brunch, lunch, or dinner. Serve it warm or at room temperature, sliced into wedges, and pair it with a crisp salad or hearty bread for a crowd-pleasing gluten-free meal that celebrates authentic Mediterranean flavors.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 500 grams yellow potatoes
- 1 large green bell peppers
- 1 medium onion
- 6 large eggs
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Peel and thinly slice the potatoes into rounds, about 1/8 inch thick.
Slice the green bell pepper into strips and finely chop the onion.
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat.
Add the potatoes to the skillet, cook for about 10 minutes, turning occasionally, until they are tender and slightly golden.
Add the chopped onion and green bell pepper to the skillet with the potatoes, and continue to cook for another 5 minutes, stirring occasionally.
Meanwhile, in a large bowl, beat the eggs lightly with sea salt and black pepper.
Once the vegetables are softened and cooked, remove them from the heat and let them cool for a few minutes.
Add the cooked vegetables to the bowl with the beaten eggs, and stir well to combine all the ingredients.
Wipe the skillet clean with a paper towel, add the remaining 1 tablespoon of olive oil, and heat over medium heat.
Pour the egg and vegetable mixture back into the skillet, allowing it to spread evenly.
Cook the tortilla over medium-low heat for about 5 minutes, or until the edges are set and the bottom is lightly browned.
Carefully flip the tortilla using a large plate: cover the skillet with a plate, invert the tortilla onto it, and then slide it back into the skillet to cook the other side.
Continue to cook for another 5 minutes, until the center is firm and cooked through.
Remove from heat, let it rest for a minute, then slide the tortilla onto a serving plate.
Slice into wedges and serve warm or at room temperature. Enjoy your Gluten-Free Almagro Tortilla!
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 17.1 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 269 mg | 21% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2901 mg | 62% | |
*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.
