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Low FODMAP Spanish Tortilla


  • Author: Karlijn
  • Servings: 6 1x

Description

The traditional Spanish tortilla, but low FODMAP. Made with eggs, potato and spring onion instead of normal onion. Also gluten-free and lactose-free.


Ingredients

Scale
  • 3 tbsp olive oil
  • 600 gr potato, in thin slices
  • 5 eggs
  • Optional: spring onion, only the green part
  • Salt

Instructions

  1. Peel the potatoes and cut them into thin slices (or if you are lazy like me: buy peeled potato slices).
  2. Heat a pan on the stove and add two tablespoons of olive oil. Add the potatoes and stir together. Lower the heat, put a lid on the pan and leave the potatoes to fry for 25 minutes until they have softened.
  3. Whisk the eggs together with a bit of salt. Cut the spring onion into rings and add them to the egg mixture, if using.
  4. Add the potatoes to the egg mixture and stir together. Season with a bit of extra salt and some pepper if you want.
  5. Put a small pan on the stove and add a bit of oil. Add the egg mixture and leave the tortilla to set on low heat. If you put the heat to high the tortilla will burn on the outside and will still be uncooked on the inside.
  6. Use a spatula to press the sides of the tortilla a bit to the inside, like this you will get a big and round tortilla. If the sides of the tortilla loosen from the sides of the pan and the middle of the tortilla is almost set, you can flip it using a plate. Slide the tortilla from the plate back into the pan and cook the other side for a few more minutes.