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Gluten Free Spanish Tortilla

  • Yield: 6 1x


  • 4-6 ounces Spanish chorizo (sliced thinly or cut into small pieces)
  • 1 1/2 pounds yukon gold potatoes (sliced 1/8 inch thick)
  • to taste salt and black pepper
  • 1/2 medium red onion (thinly sliced)
  • 12 large eggs (lightly beaten)
  • 4 ounces goat cheese (crumbled or cut into small pieces)


  1. In oven-proof skillet, heat a small amount of oil.
  2. Add the onion and potatoes and cook until the potatoes are soft but not brown.
  3. Reduce the heat to low and add the chorizo.
  4. When the chorizo is warm add the eggs and cheese and gently pull the edges of the egg mixture to the center as it cooks so that any uncooked eggs run underneath.
  5. Preheat the broiler.
  6. Once the eggs are set around the edges and the mixture is mostly cooked, place the skillet under the broiler for 2-3 minutes until the tortilla is golden and slightly puffed.
  7. The tortilla can be served hot, warm, room temperature or cold.
  8. Cut into wedges and serve.


Source:  Simply Gluten Free

  • Category: Main Dish


  • Serving Size: 1 wedge
  • Calories: 430
  • Fat: 25.41 g
  • Carbohydrates: 22.95 g
  • Protein: 26.57 g
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