Dairy-Free Tortilla de Patatas
Discover the magic of Spain with this Dairy-Free Tortilla de Patatas, a comforting and wholesome twist on the classic Spanish omelette. Made with just six simple ingredients—golden russet potatoes, caramelized yellow onions, rich olive oil, fluffy eggs, and a touch of salt and pepper—this dish is naturally dairy-free, making it a versatile choice for varied dietary needs. By slow-cooking the potatoes and onions to buttery perfection and combining them with delicately seasoned eggs, this recipe achieves an irresistible balance of creamy texture and savory flavor. Perfect as a crowd-pleasing brunch, tapas dish, or light dinner, this tortilla is served warm or at room temperature and pairs beautifully with a crisp green salad or crusty bread. Elevate your next meal with this timeless, dairy-free staple that’s packed with Mediterranean flair!
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Ingredients
- 4 medium Russet potatoes
- 1 large Yellow onion
- 150 ml Olive oil
- 6 large Eggs
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Use a mandoline slicer if available for even slices.
Step 2
Peel and finely slice the onion into thin half-moons.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Slide the finished tortilla onto a serving plate. Let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1290.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2443.6 |
| Total Fat 170.7g | 0% |
| Saturated Fat 31.4g | 0% |
| Polyunsaturated Fat 13.4g | |
| Cholesterol 1116mg | 0% |
| Sodium 2890.5mg | 0% |
| Total Carbohydrate 168.7g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 15.5g | |
| Protein 59.4g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 307.3mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 4518.2mg | 0% |
Source of Calories