Dairy-Free Almagro Tortilla
The Dairy-Free Almagro Tortilla is a savory twist on the classic Spanish dish, crafted for those seeking hearty flavor without dairy. This vibrant recipe combines thinly sliced potatoes, fresh red bell pepper, and aromatic garlic and onion, all gently sautéed in rich olive oil to bring out their natural sweetness. Seasoned with paprika and black pepper, the mixture is bound together with fluffy eggs to create a perfectly golden tortilla that's crispy on the outside and tender on the inside. The dish is finished with a sprinkle of fresh parsley, adding a burst of color and herbaceous flair. Ideal for brunches, light dinners, or even as a tapas-style appetizer, this dairy-free delight is as versatile as it is satisfying. Serve it warm or at room temperature, sliced into wedges for ultimate sharing appeal!
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Recipe Information
Ingredients
- 4 large Potatoes
- 6 large Eggs
- 0.5 cup Olive oil
- 1 medium Onion
- 2 Garlic cloves
- 1 large Red bell pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Parsley
Instructions
Peel the potatoes and slice them thinly, about 1/8 inch thick. Set aside.
Heat 1/4 cup of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes, and season them with a pinch of salt and pepper.
Cook the potatoes for about 10-15 minutes, stirring occasionally, until they are tender but not browned. Remove from the skillet and set aside.
While the potatoes are cooking, dice the onion and red bell pepper, and mince the garlic cloves.
In the same skillet, add another 2 tablespoons of olive oil. Add the onion, garlic, and red bell pepper. Sauté over medium heat until the vegetables are soft and translucent, about 5-7 minutes.
In a large bowl, beat the eggs and season with the remaining salt, pepper, and paprika. Add the cooked potatoes and sautéed vegetables to the egg mixture and gently combine.
Wipe the skillet clean, and heat the remaining olive oil over medium heat.
Pour the egg mixture into the skillet, spreading it evenly. Reduce the heat to low and cook for 10-15 minutes, or until the edges start to set.
Cover the skillet with a large plate, flip the tortilla onto the plate, and then slide it back into the skillet to cook the other side.
Cook for an additional 5-7 minutes, until both sides are golden brown and the eggs are cooked through.
Remove the tortilla from the skillet, let it cool slightly, and garnish with chopped parsley before serving.
Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 284.5 g | 103% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 27.9 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 422 mg | 32% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 7533 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
