How To Make The Best Gluten Free Spanish Omelette.
Hi everybody! This week I am sharing my How To Make The Best Gluten Free Spanish Omelette recipe. Spanish omelette is delicious and naturally gluten free, so I felt that it would be perfect to make for the blog.
Traditionally made with eggs and potatoes (and usually onions), Spanish omelette is an iconic Spanish dish. It can be served for either breakfast, lunch or dinner, sometimes hot and sometimes cold (as tapas). Though it is eaten throughout the year, it is often made just before Lent.
What is great about a Spanish omelette is its versatility. You can keep it quite plain or alternatively increase the number of ingredients, while still making a tasty meal. Personally, I like to add the 3 slices of bell pepper and a few pinches of parsley to my Spanish omelette to make it more colourful, which is why I have included them in this recipe.
Depending on how hungry you are, this recipe can either be 1 or 2 servings. I personally like to eat my Spanish omelette fresh off of the frying pan, but if you want to eat it cold (and perhaps make it into tapas) then that’s fine too!
Happy frying!!! 😊😊😊
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Now… drum roll… onto the recipe…. 🙂
Recipe Sheet
How To Make The Best Gluten Free Spanish Omelette
Equipment
- 1 measuring jug
- 1 frying pan
- 1 spatula
- 1 chopping board
Ingredients
- 200 g of new potatoes
- 6 eggs
- ½ onion
- 3 slices of bell pepper
- 2 tablespoons of olive oil
- ½ teaspoon of sea salt optional
- 2 pinches of grounded parsley optional
Instructions
- Wash your new potatoes, bell pepper and onion. Once cleaned, cut your new potatoes, bell pepper slice and onion into small, thin pieces.
- Add the oil to your frying pan and set it on a high heat.
- Once your oil is starting to bubble and is hot enough, add the new potato, bell pepper and onion pieces to the pan. Keep frying these ingredients for about 5 minutes on the high heat. If any piece looks like it is starting to brown, then turn the heat down to a medium heat earlier than this!
- Concurrently, during these 5 minutes of frying, break all 6 eggs into the measuring jug. Whisk the eggs to ensure that the egg yolks and whites are fully mixed together and the mixture is consistent. Add the salt to the mixture (optional).
- After the 5 minutes is up, turn the pan down to a low heat. Using a spatula, scoop up the new potatoes, bell pepper and onion pieces placing them into the measuring jug. Whisk the mixture a few times.
- Next, pour the mixture in the measuring jug into the frying pan.
- Fry the omelette for about 30 minutes on a medium heat.
- After the 30 minute period, the omelette should be fully solidified. If it isn’t, then carry on frying, perhaps at a higher heat. When the omelette is fully solidified on the top, flip the omelette. Let the omelette fry this way for 5 minutes.
- Put the omelette on a plate. If you want to, add a couple of pinches of parsley to your omelette.
- Split the omelette down the middle if serving for two or alternatively leave the omelette intact if serving for 1. Enjoy!
Ingredients
- 200g of new potatoes
- 6 eggs
- ½ onion
- 3 slices of bell pepper
- 2 tablespoons of olive oil
- ½ teaspoon of sea salt (optional)
- 2 pinches of grounded parsley (optional)
Instructions
- Wash your new potatoes, bell pepper and onion. Once cleaned, cut your new potatoes, bell pepper slice and onion into small, thin pieces.
- Add the oil to your frying pan and set it on a high heat.
- Once your oil is starting to bubble and is hot enough, add the new potato, bell pepper and onion pieces to the pan. Keep frying these ingredients for about 5 minutes on the high heat. If any piece looks like it is starting to brown, then turn the heat down to a medium heat earlier than this!
- Concurrently, during these 5 minutes of frying, break all 6 eggs into the measuring jug. Whisk the eggs to ensure that the egg yolks and whites are fully mixed together and the mixture is consistent. Add the salt to the mixture (optional).
- After the 5 minutes is up, turn the pan down to a low heat. Using a spatula, scoop up the new potatoes, bell pepper and onion pieces placing them into the measuring jug. Whisk the mixture a few times.
- Next, pour the mixture in the measuring jug into the frying pan.
- Fry the omelette for about 30 minutes on a medium heat.
- After the 30 minute period, the omelette should be fully solidified. If it isn’t, then carry on frying, perhaps at a higher heat. When the omelette is fully solidified on the top, flip the omelette. Let the omelette fry this way for 5 minutes.
- Put the omelette on a plate. If you want to, add a couple of pinches of parsley to your omelette.
- Split the omelette down the middle if serving for two or alternatively leave the omelette intact if serving for 1. Enjoy!
Tips and Tricks
- I like to use new potatoes in my Spanish omelette, as they are waxy potatoes meaning they are more likely to stay together after 40 minutes of frying. However, if you want to, you can always use another type of waxy potatoes: baby potatoes, British Bell potatoes, Charlotte potatoes, Desiree potatoes etc…
- Feel free to add any toppings or sauces to the Spanish omelette that you like. A gluten free chili sauce, tomato sauce or soya sauce would particularly complement the Spanish omelette. Though, personally I like to have my Spanish omelette plain.
- If you want to substitute the olive oil for butter or another fat alternative, then that will be fine.
- Also, if you do not like bell peppers or do not have any in the cupboard, then it is fine to use a whole onion instead of including the bell peppers. I think that the fried bell peppers work really well with the flavours of the fried onions and new potatoes, but it is up to you.
- Make sure that your egg whites and yolks are thoroughly mixed together before they are poured onto the frying pan to ensure that the omelette has a good consistency throughout.
To Add Parsley or to Not Add Parsley to the Spanish Omelette, That is the Question….
In my opinion, adding a couple of pinches of parsley to the Spanish omelette really enhances its flavour. However, it is up to you whether to add parsley. Personally, I like the flavour of the herb, but if you don’t like the flavour or simply don’t have it in the cupboard, then the Spanish omelette will still taste delicious, even if it is not added.
Whether to Add Salt to the Spanish Omelette….
Again, the question of whether to add salt to the Spanish omelette should ultimately be answered by your own preferences. Whilst I like to add a little bit of salt to the omelette, it is perfectly fine not to. 😊😊😊
Thank You For Reading! 🙂
Thank you so much for reading my How To Make The Best Gluten Free Spanish Omelette recipe. Hopefully, you will give my recipe a try and get to experience what it is like to eat the food of VIPs. Be sure to comment and tell me how the recipe went.
For more of my dinner recipes, look below:
- Best Gluten Free Air Fryer Paprika Chicken Fillets Recipe
- Best Gluten Free Cheesy Sweet Potato Stuffed Bell Peppers
- Easy Gluten Free Sausage Traybake Recipe As A Weeknight Dinner
- Gluten Free Deliciously Cheesy Cottage Pie Recipe
- Gluten Free Lasagne with an Extra Cheesy Twist
- Gluten Free Roast Turkey Leg with Vegetables Recipe
- Gluten Free Salmon Fillets Recipe That You Will Love
Have a great day!
Gluten Free VIPs
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