Heart-Healthy Almagro Tortilla
Elevate your weeknight meals with this Heart-Healthy Almagro Tortilla—a lighter, nutrient-packed twist on the traditional Spanish omelet. This wholesome recipe combines tender slices of potatoes and sweet potatoes with sautéed red onion, bell pepper, and garlic for a harmony of flavors. Instead of traditional frying, the vegetables are gently simmered in low-sodium vegetable broth, enhancing their natural sweetness while keeping the dish low in fat. A blend of whole eggs and egg whites creates a fluffy yet protein-rich base, complemented by fresh parsley and a touch of seasoning. Cooked to golden perfection in just a splash of heart-healthy olive oil, this tortilla is ideal for a guilt-free brunch, lunch, or dinner. Slice into wedges and serve warm or at room temperature—it's equally delightful on its own or paired with a fresh green salad. Perfect for healthy eating without sacrificing taste, this recipe balances vibrant flavors and nourishing ingredients for a crowd-pleasing meal!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 large Egg Whites
- 400 grams Potatoes
- 200 grams Sweet Potatoes
- 1 medium Red Onion
- 1 medium Red Bell Pepper
- 2 tablespoons Olive Oil
- 150 milliliters Low-sodium Vegetable Broth
- 2 cloves Garlic
- 2 tablespoons, chopped Fresh Parsley
- 0.5 teaspoon Black Pepper
- 0.25 teaspoon Salt
Instructions
Peel and thinly slice the potatoes and sweet potatoes into uniform slices, about 1/8 inch thick.
Thinly slice the red onion and bell pepper into strips.
Mince the garlic cloves and set aside.
In a non-stick frying pan, heat 1 tablespoon of olive oil over medium heat.
Add the red onion and bell pepper to the pan and sauté for about 5 minutes until they begin to soften.
Add the minced garlic, sliced potatoes, and sweet potatoes to the pan. Stir to combine.
Pour the low-sodium vegetable broth over the potato mixture, cover, and cook for about 15-20 minutes, or until the potatoes are tender and the broth is absorbed.
In a large bowl, beat the eggs and egg whites together. Stir in chopped parsley, black pepper, and salt.
Once the potato mixture is cooked, gently combine it with the egg mixture in the large bowl.
Wipe the frying pan clean. Add the remaining 1 tablespoon of olive oil and heat over medium heat.
Pour the potato and egg mixture back into the pan, spreading it evenly.
Cook the tortilla for about 5 minutes over medium-low heat until the edges are set.
Carefully place a large plate over the pan and invert the tortilla onto the plate.
Slide the tortilla back into the pan to cook the other side for another 5 minutes, or until fully set and cooked through.
Allow the tortilla to cool slightly before slicing into wedges and serving.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 25.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 307 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3193 mg | 68% | |
*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.
