clean eating for home cooks
I remember my mom making banana bread almost every week when I was a kid. Of course it would be gone about half a day later, my family loved it! Being gluten and lactose intolerant, I missed banana bread! I have tried a lot of […]
I really love this recipe, not just because I love potatoes, but because they are easy to prepare and make a great side-dish in a pinch. This recipe is such a versatile side that it can be served with all different kinds of main dishes, […]
I love Spanish tapas but I don’t love feeling bad (for days) after eating them. So, I decided I should come up with a gluten and dairy free alternative to make at home. I like this recipe because it is pretty simple and doesn’t require a lot of fancy ingredients. In fact, I usually have all of these items in my fridge or pantry. I replaced the dairy in this recipe with Coconut cream. It’s a great substitute here because it lends a certain creaminess to the dish. I like to use Thai Kitchen coconut cream.
You could serve this dish cold or hot, and for any meal, really. I like to serve the tortilla with a nice fire-roasted salsa. My favorite salsa is La Frontera’s Jalapeno Cilantro. Of course, it’s always best to serve it with wine and pretend you’re at happy hour!
The first few times I made this I broke the tortilla and had a lot of trouble trying to flip it over. Even if that happens, its no big deal as you will be cutting it anyway to serve it. I found that I had a slightly smaller skillet that worked as a lid for the first part of the instructions, then worked really well to flip it over to brown the other side.
Anyway, I hope you enjoy cooking this dish and let me know how it turned out!
Spanish Tortilla
1 ½ Cups Potatoes – diced
¾ Cups Onions – diced
½ teaspoon Salt
1 Tablespoons Olive Oil
6 Large Eggs
¼ Cup Coconut Cream
Instructions:
In a medium sized, non-stick skillet, heat ½ Tablespoon of olive oil on medium/low heat, add diced potatoes and onions. Cover (stirring occasionally) for about 5 mins to soften. Remove cover and continue to fry onions and potatoes until golden brown. Remove from heat.
In a medium mixing bowl, add the eggs, salt and coconut cream together, whisk vigorously until frothy. Add the potatoes and onions to the eggs. Stir until evenly distributed.
Heat ½ Tablespoon of olive oil in the same skillet, add the egg mixture. Move the eggs around in the center for a couple of minutes then reduce the heat to low. Cook eggs on low until mostly set/ firm. Turn up the heat to medium/ high about 1 minute to brown the bottom.
Place a large plate over the skillet and flip the tortilla out, then flip it back into the skillet to brown the other side for several minutes. Once the other side is brown, flip onto a plate and cut slices to serve!
Inspired by foodnetwork.com “Bobby’s Spanish Tortilla Recipe”
Being gluten and lactose intolerant, it is really difficult the buy cookies at the store. If you do end up buying something, it is usually dry or tasteless (not to mention expensive!). When you decide to buy a package mix you never know if it […]