Gluten-Free Spanish Tortilla with Tomato Salad and Aioli

Why You’ll Love This Recipe

• Authentic Spanish technique: slow-poached potatoes and onions for silky, melt-in-your-mouth texture.
• Gluten-free by design: classic ingredients that are naturally gluten free.
• Balanced plate: creamy tortilla, bright tomato salad, and a garlicky lemon aioli.
• Great warm or room temperature, perfect for brunch, tapas, or picnic.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, tomatoes, red onion, lemon, garlic, flat-leaf parsley
• Dairy: None
• Pantry: Extra-virgin olive oil, light olive oil (or other gluten-free neutral oil), kosher/fine sea salt, gluten-free sherry vinegar, gluten-free smoked paprika, black pepper (optional)

Full Ingredients

Tortilla de Patatas

• 2 lb Yukon Gold potatoes, peeled and sliced 1/8 inch (use a mandoline if you have one)
• 1 large yellow onion (about 12 oz), halved root-to-tip and thinly sliced
• 1 3/4 cups extra-virgin olive oil (about 420 ml), for poaching and cooking
• 8 large eggs
• 1 1/2 tsp kosher salt, plus more to taste
• Optional: pinch black pepper

Garlicky Aioli

• 1 large pasteurized egg yolk (for food safety)
• 1 small garlic clove, finely grated
• 1 tbsp fresh lemon juice
• 3/4 cup light olive oil (or other neutral gluten-free oil)
• 1/4 tsp fine sea salt, plus more to taste
• 1 tsp cold water, as needed to adjust thickness

Tomato Salad

• 1 lb ripe tomatoes (heirloom, vine, or cherry), cut into wedges or halved
• 1/4 small red onion, very thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tsp gluten-free sherry vinegar
• 2 tbsp chopped fresh flat-leaf parsley
• 1/4 tsp kosher salt, plus more to taste
• Pinch gluten-free smoked paprika

For Serving

• Flaky sea salt
• Extra chopped parsley (optional)

Step-by-Step Instructions

Step 1: Prep the potatoes and onions

Peel the potatoes and slice them into even 1/8-inch rounds. Halve the onion root-to-tip and slice thinly. Keeping slices even helps the vegetables cook at the same rate and gives the tortilla its signature layered look.

Step 2: Slow-poach the potatoes and onions

Add 1 1/2 cups of the olive oil to a 10–12-inch deep skillet. Warm over medium-low until the oil reaches 220–240°F (tiny lazy bubbles, not sizzling). Add potatoes and onions; the oil should nearly cover them. Cook 25–30 minutes, stirring occasionally, until the potatoes are tender but not browned and the onions are silky.

Step 3: Drain and reserve the oil

Set a fine-mesh sieve over a heatproof bowl. Carefully drain the potatoes and onions, reserving the flavorful oil. You should recover about 1 1/4 cups. Set the vegetables aside and reserve at least 1/3 cup of the oil for cooking the tortilla; save the rest for other uses.

Step 4: Beat eggs and combine

In a large bowl, beat the eggs with 1 1/2 tsp kosher salt (and a pinch of black pepper if using). Add the warm potatoes and onions and fold gently to coat without breaking up the slices too much. Let stand 10 minutes so the eggs absorb some of the starch—this yields a custardy interior.

Step 5: Cook the first side

Heat 2 tbsp reserved olive oil in a 10-inch nonstick or well-seasoned cast-iron skillet over medium-low. Add the egg-potato mixture, smoothing the top. Cook 6–8 minutes, gently shaking the pan occasionally, until the edges are set and the center is softly jiggly. If the bottom browns too quickly, lower the heat.

Step 6: Flip and finish

Place a large plate over the skillet. With one hand on the handle and the other on the plate, invert swiftly to flip the tortilla onto the plate. Add 1 tbsp oil to the pan, then slide the tortilla back in, uncooked side down. Cook 3–5 minutes more for a custardy center (about 150–155°F in the middle). For a firmer set, cook to 160°F or finish in a 375°F oven for 5–7 minutes. Rest 10 minutes, then sprinkle flaky salt.

Step 7: Make the garlicky aioli

In a small bowl, whisk the yolk, garlic, lemon juice, and salt. While whisking constantly, drizzle in the 3/4 cup oil very slowly to form a thick emulsion. Thin with 1 tsp cold water if needed. Taste and adjust salt or lemon. Keep chilled until serving.

Step 8: Toss the tomato salad and serve

In a bowl, combine tomatoes, red onion, olive oil, sherry vinegar, parsley, salt, and a pinch of smoked paprika. Toss and let stand 5 minutes to lightly macerate. Slice the tortilla into wedges, garnish with parsley if desired, and serve warm or at room temperature with spoonfuls of aioli and the tomato salad alongside.

Pro Tips

• Use waxy potatoes (Yukon Gold) for creamy slices that hold their shape.
• Keep the poaching oil under a gentle shimmer; browning changes flavor and texture.
• Rest the egg-potato mixture 10 minutes before cooking for a lush, custardy interior.
• Flip confidently: use a plate larger than the skillet and invert over the sink the first few times for safety.
• For convenience, finish the top in a 375°F oven instead of flipping.

Variations

• Herb-forward: fold 1/4 cup chopped parsley or chives into the egg mixture.
• Roasted pepper: add 1/2 cup sliced gluten-free jarred piquillo peppers with the potatoes and onions.
• Smoky paprika: dust the top with a pinch of gluten-free smoked paprika before serving.

Storage & Make-Ahead

The tortilla is excellent at room temperature; keep up to 2 hours before serving. Refrigerate leftovers in an airtight container up to 3 days; enjoy cold or rewarm slices in a 300°F oven for 10–12 minutes. The slow-poached potatoes and onions can be made 1 day ahead; store in the reserved oil and bring to room temp before mixing with eggs. Aioli keeps refrigerated up to 3 days (use pasteurized yolk). Tomato salad is best within a few hours; salt just before serving to avoid excess liquid.

Nutrition (per serving)

Approximate for 6 servings, including about 2 tbsp aioli each: 560 calories; 10 g protein; 33 g carbohydrates; 45 g fat; 2 g fiber; 690 mg sodium. Actual values vary based on oil absorbed and serving size.