This gluten free frittata with chorizo is a make-ahead recipe, perfect for a weekend breakfast or holiday brunch. It's a Spanish egg dish but I'm calling it by the Italian name of frittata. Foodies know that the Spanish name is tortilla, but that would just be too confusing. Call it what you like but give it a try.
For a weekend breakfast I serve this frittata with gluten free scones or cheese biscuits. For a special occasion, Prosecco Berry Sangria would be the perfect beverage.
Jump to:
Ingredients for Tortilla Española
It couldn't get more simple. Once you master the technique you can vary the ingredients all year long.
- Olive oil - Don't be shy with the oil. It is important to ensure the mixture doesn't stick on the bottom allowing it to be flipped.
- Potato & onion - These are classic ingredients in a Spanish tortilla. Adding warm, cooked potato to the egg mixture starts the cooking process so no matter what vegetable variation I make, I always include potatoes.
- Raw gluten free chorizo sausage - Raw and cured chorizo are two different ingredients. Where I live we have a good variety of locally made raw, gluten free sausage. Shout out to Spolumbo's Deli in Calgary, we love their chorizo.
- Serrano ham or prosciutto - I used to ask at the deli counter to have them cut a thick slice of meat that I would dice. The deli case is exposed to gluten so I stick with prepackaged deli meat and it is not hard to find it labelled gluten free.
- Peas - My original recipe from a vacation in Spain included peas and I always have some in my freezer.
See recipe card for exact amounts.
Instructions
Like everything it takes practice to cook a frittata perfectly every time. At first the idea of flipping the whole thing over onto a plate sounds intimidating. Once you’ve done it a few times, and had a few drips or splashes, it gets easier. The first flip is always the crucial one then back and forth a few times to firm up the frittata making it easy to cut. Use a non breakable plate, slightly larger than your frying pan if you have one, and turn it with confidence!
Variations & Substitutions
Holiday variations: For a festive look combine red and green vegetables such as:
- diced red and green peppers
- sun-dried tomatoes and spinach
- pre-cooked asparagus or broccoli
- sautéed spinach or leeks
For a crowd: Make three frittatas with a different combination of vegetables and meat in each one. Cut them into small wedges so guests can try them all.
Tapas Party: To serve this as an appetizer, tapa style, cut the whole frittata into 1-inch squares. Keeping the original shape place it on a pedestal tray and insert a fancy toothpick into each square. Adventurous cooks can make it part of a Tapas Dinner Menu!
Top Tip
Having a recipe that can be served in different ways makes life in the kitchen easier. This dish can be served as breakfast, lunch or supper and even an appetizer. Smart cooks collect recipes like this!
Gluten Free Frittata with Chorizo
Ingredients
- ¼ cup olive oil
- 2 small potatoes, peeled and cut in small cubes
- 6 eggs
- ½ teaspoon salt
- 1 small onion, chopped fine
- 2 oz raw chorizo sausage, casing removed
- ¼ cup diced Serrano ham or prosciutto
- ¾ cup frozen peas, thawed
Instructions
- Heat 4 tablespoon olive oil in skillet and fry potatoes slowly until tender, they should not turn brown.
- In a large bowl beat the eggs and salt. Set aside.
- When the potatoes are cooked transfer them to a plate lined with paper towel. Reserve oil. Add potatoes to egg mixture.
- Return 1 tablespoon of the reserved oil to the skillet and sauté onion until soft, about 5 minutes.
- Add chorizo to skillet. Cook whole and cut into pieces, or crumble it with a wooden spoon. Cook until no longer pink, about 5 minutes.
- Add ham and peas, cook for 2-3 minutes.
- Add entire mixture to the eggs and let sit for 5 minutes.
- Heat 2 tablespoon oil in a clean 10-inch skillet until it reaches the smoking point.
- Pour the potato-egg mixture into the pan spreading it out quickly to cover the bottom of the pan. Turn the heat down to medium and shake the pan to prevent sticking. Cook until brown on the bottom, 4-6 minutes.
- Put a 10-inch plate on top of the skillet and quickly turn it upside down. Add 1 tablespoon reserved oil to the pan and slide the egg mixture off the plate back into the pan. Cook until starting to brown on the bottom, 2-4 minutes.
- Flip the eggs over again and cook for 1-2 minutes. Repeat, cooking another 1-2 minutes. This helps keep a good shape as it finishes cooking.
- Transfer to a platter and cool. Cut in wedges and serve.
Notes
Nutrition
Recipe FAQs
Technically a frittata is cooked on the stove and finished in the oven. A Spanish tortilla, referred to as tortilla española in Mexico, is cooked on the stove only and turned a few times to ensure it is firm and cuts nicely when fully cooked.
Spanish tapas, sometimes called the little dishes of Spain, are small snacks or shareable appetizers. They highlight the flavours of Spain and are served on small plates, often with toothpicks. Tapas can bring exciting new flavour combinations to your table.
__________________________________________________________________________
New here? Overwhelmed or frustrated? Get started with these 29 Tips about GF flour and get cooking. I can help you learn to cook gluten free food everyone wants to eat, and have fun doing it.
🎉 Exciting news! Adventures in a Gluten Free Kitchen, a membership for gluten free cooks, is coming soon. Click to learn more and join the waitlist!
_________________________________________________________________________
More Tapas Recipes
Serve this egg dish for a tapas party and call it tortilla española. Plan your next culinary adventure exploring the flavours of Spain. Here are some of my favourite recipes for a Spanish Tapas Party.
Steshni Corea
sounds like an awesome breakfast! i would use a vegan sausage! theyre so easily available