Spanish Tortilla recipe (Low FODMAP, gluten-free, lactose-free) (2024)

The first time I came across the Spanish Tortilla was when I, two years ago when I was still studying, was a mentor of a group of exchange students. Every week we ate together with the entire mentor group and every week somebody from a different country cooked. A great way to get to know all kinds of traditional foods from different countries! We ate Spanish tortilla, Italian pasta, Polish pierogi (which I also shared a recipe for on my blog now), Russian potato salad, Turkish kısır, sigara börek and kadayif (made by me, as I love Turkish food), Dutch pancakes and even a Thanksgiving dinner including a gigantic turkey and many casseroles. So much fun and so much good food!

Several of my mentor children (as they are funnily called in the Dutch student world) were Spanish and, of course, they made the famous Spanish tortilla. A Spanish tortilla is like a very thick omelette with slices of potato and onion in it. If it is baked well it has a perfectly set outside and is still a bit soft on the inside. Great for dinner or lunch or as we did a while ago: as a side dish at a BBQ.

If you use the tortilla as a side dish it serves 6-8 people. If you want to have a bigger slice each this is a dish for about 4 persons. I made a low FODMAP Spanish tortilla by leaving the onion out. Instead, you can use the green part of the spring onion. I left the onion out entirely in my own omelette because I am not a huge fan of onion, but if you like onion, the spring onion is a great addition.

What do you need

• 3 tbsp olive oil
• 600 gr potato, in thin slices
• 5 eggs
• Optional: spring onion, only the green part
• Salt

How to prepare the Spanish tortilla

1. Peel the potatoes and cut them into thin slices (or if you are lazy like me: buy peeled potato slices).
2. Heat a pan on the stove and add two tablespoons of olive oil. Add the potatoes and stir together. Lower the heat, put a lid on the pan and leave the potatoes to fry for 25 minutes until they have softened.
3. Whisk the eggs together with a bit of salt. Cut the spring onion into rings and add them to the egg mixture, if using.
4. Add the potatoes to the egg mixture and stir together. Season with a bit of extra salt and some pepper if you want.
5. Put a small pan on the stove and add a bit of oil. Add the egg mixture and leave the tortilla to set on low heat. If you put the heat to high the tortilla will burn on the outside and will still be uncooked on the inside.
6. Use a spatula to press the sides of the tortilla a bit to the inside, like this you will get a big and round tortilla. If the sides of the tortilla loosen from the sides of the pan and the middle of the tortilla is almost set, you can flip it using a plate. Slide the tortilla from the plate back into the pan and cook the other side for a few more minutes.

You can eat the tortilla both hot and cold. Directly from the pan, it is delicious, but after a day in the fridge, I might love it even more!

Enjoy!

Will you let me know if you make my low FODMAP Spanish tortilla? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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