Gluten-Free Spanish Tortilla (Potato Omelette)

Instructions

1. 1Peel and thinly slice the potatoes and onion.
2. 2Heat olive oil in a large, heavy-bottomed skillet (about 25.4-30.48 cm) over medium heat. Add the potatoes and onion and cook slowly, stirring occasionally, until the potatoes are very tender and slightly browned, about 20-25 minutes.
3. 3Drain the potatoes and onion, reserving the olive oil.
4. 4In a large bowl, beat the eggs with salt and pepper.
5. 5Add the drained potatoes and onion to the bowl with the eggs and mix well.
6. 6Heat a tablespoon of the reserved olive oil in the same skillet over medium heat. Pour the egg and potato mixture into the skillet.
7. 7Cook over low heat until the bottom is set and golden brown, about 10 minutes. Use a spatula to loosen the edges.
8. 8Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down.
9. 9Cook until the second side is set and golden brown, about 5-7 minutes.
10. 10Slide the tortilla onto a serving plate and let it cool slightly before slicing and serving.

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