Heart-Healthy Classic Spanish Egg Tortilla
Experience the flavorful fusion of tradition and nutrition with this Heart-Healthy Classic Spanish Egg Tortilla recipe. A light twist on the beloved Spanish dish, this savory masterpiece combines sautéed onions, tender russet potatoes, and a perfectly balanced blend of whole eggs and egg whites for a cholesterol-conscious upgrade. Infused with fresh parsley, aromatic thyme, and seasoned just right, the tortilla is cooked golden in heart-friendly extra virgin olive oil. Perfect for brunch or a wholesome dinner, this high-protein, Mediterranean-inspired dish is as satisfying as it is simple. Ready in just 45 minutes and ideal served warm or at room temperature, it’s the ultimate way to bring authentic Spanish comfort to your table—guilt-free!
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large, sliced thinly yellow onion
- 3 medium, peeled and thinly sliced russet potatoes
- 4 whole large eggs
- 4 from large eggs egg whites
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the sliced onions and sauté until they become translucent and sweet, about 5 minutes.
Add the thinly sliced potatoes to the skillet. Reduce the heat to low and cover with a lid. Cook the potatoes, stirring occasionally, until they are tender and cooked through, about 10-15 minutes.
In a large bowl, whisk together the eggs and egg whites until frothy. Add the chopped parsley, thyme, salt, and pepper. Mix well to combine.
When potatoes are tender, add them to the egg mixture and gently stir to coat the potatoes.
Wipe the skillet clean and add the remaining tablespoon of olive oil. Heat over medium-low heat.
Pour the egg and potato mixture back into the skillet, spreading it evenly. Cook without stirring for about 6-8 minutes, or until the edges begin to set.
Using a spatula, gently loosen the edges of the tortilla. Place a large plate over the skillet and carefully flip the tortilla onto the plate.
Slide the tortilla back into the skillet to cook the other side. Cook for an additional 5-7 minutes, or until the tortilla is set and lightly golden.
Remove from heat and let it rest for a few minutes before slicing.
Serve warm or at room temperature, cut into wedges.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 13.4 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 251 mg | 19% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3697 mg | 79% | |
*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.
