Tortilla Tradicional - Gf Recipe

Prepare potatoes and onions

Slice the peeled potatoes into 1/8–1/4-inch (3–6 mm) rounds or small half-moons so they cook evenly. Thinly slice the onion. Rinse the potato slices briefly and pat dry with a clean kitchen towel to remove excess starch and moisture.

Cook potatoes and onions

In a large nonstick or well-seasoned skillet (10-inch/25 cm), heat 4 tablespoons olive oil over medium heat until shimmering. Add the potato slices and onion, spread into an even layer, and season with 1 tsp salt and 1 tsp black pepper. Lower heat to medium-low and cook, stirring gently every few minutes, until potatoes are tender but not browned and onions are soft and translucent, about 18–22 minutes. If potatoes begin to brown too quickly, reduce heat and add a splash of water. Use a slotted spoon to transfer potatoes and onions to a large bowl, leaving oil in the pan.

Beat eggs and combine

Crack the 6 eggs into a bowl, whisk lightly with a fork until combined. Add a pinch of additional salt (about 1/4 tsp) and a little pepper if desired. Pour eggs over the warm potatoes and onions, gently folding to ensure the potato pieces are coated and the mixture is relatively even. Let rest 5–10 minutes so eggs start to set slightly into the potatoes.

Cook the tortilla

Return 1–2 tablespoons of the reserved cooking oil to the same skillet and warm over medium heat. Pour the egg–potato–onion mixture into the pan, spreading evenly. Cook on medium-low for 6–8 minutes, shaking the pan occasionally to prevent sticking and using a spatula to loosen edges. When edges are set but center still slightly runny, loosen the tortilla and invert onto a large plate. Slide the tortilla back into the skillet, uncooked side down, and cook another 4–6 minutes until set and lightly golden. For a fully set center, reduce heat and cover for 1–2 minutes.

Finish and rest

Transfer tortilla to a cutting board or serving plate. Let rest 5 minutes before slicing into wedges. Drizzle a teaspoon of olive oil over the top while resting if desired.

Prepare romesco

In a food processor or blender, combine roasted red peppers, roasted tomato, toasted almonds, stale gluten-free bread, smashed garlic, smoked paprika, and sherry vinegar. Pulse to a coarse paste, then stream in 3 tablespoons olive oil while processing until the sauce is smooth but still slightly textured. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust acidity or salt as needed. If sauce is too thick, add 1–2 teaspoons water or olive oil to reach a spoonable consistency. Transfer to a bowl and set aside.

Plate the tortilla: place a wedge (or whole tortilla) on each plate. Spoon romesco sauce alongside or dollop on top — about 1–2 tablespoons romesco per serving depending on preference.

Add manchego and garnish: sprinkle 2–3 tablespoons grated or shaved manchego cheese over the top of each tortilla wedge so some melts from residual heat. Scatter microgreens or parsley and finish with a light drizzle (about 1/2 teaspoon) of extra-virgin olive oil.

Serve: Serve warm or at room temperature. Romesco can be made ahead and refrigerated for up to 3 days; bring to room temp before serving. Leftover tortilla keeps refrigerated for up to 3 days.