Heart-Healthy Tortilla de Patatas (Spanish Potato Omelette)
Delight in a guilt-free twist on a Spanish classic with this Heart-Healthy Tortilla de Patatas! This lighter variation of the beloved potato omelette uses Yukon Gold potatoes, zucchini, and yellow onion sautéed gently in extra virgin olive oil for a nutrient-packed foundation. By combining whole eggs with egg whites, this recipe delivers a protein-rich and lower-cholesterol alternative without compromising on flavor. Seasoned simply with salt, pepper, and fresh parsley, this dish is an excellent source of vitamins and healthy fats, all while staying true to the comforting essence of the traditional tortilla. Perfect for breakfast, brunch, or a light dinner, this veggie-loaded Spanish omelette is both wholesome and satisfying, and can be enjoyed warm or at room temperature.
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Recipe Information
Ingredients
- 3 medium (about 450g) Yukon Gold potatoes
- 1 medium (about 200g) Zucchini
- 4 Eggs
- 4 Egg whites
- 2 tablespoons Extra virgin olive oil
- 1 medium (about 150g) Yellow onion
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon, chopped Fresh parsley (optional, for garnish)
Instructions
Peel and thinly slice the Yukon Gold potatoes into 1/8-inch thick rounds. Rinse the slices to remove excess starch and pat them dry with a clean towel.
Trim the zucchini and slice it into thin rounds, matching the thickness of the potato slices.
Finely chop the yellow onion.
In a large non-stick skillet (10-12 inches in diameter), heat 1 tablespoon of extra virgin olive oil over medium heat.
Add the onions to the skillet and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the potato and zucchini slices to the skillet. Sprinkle with 1/4 teaspoon of salt and cook for 8-10 minutes, flipping the slices occasionally to ensure even cooking. The vegetables should be tender but not browned.
While the vegetables cook, crack the eggs into a large bowl and add the egg whites. Beat them together with the remaining 1/4 teaspoon of salt and the ground black pepper until well combined.
Once the vegetables are tender, remove them from the skillet using a slotted spoon. Let them cool slightly for 5 minutes before adding them to the egg mixture. Stir gently to combine.
Clean the skillet with a paper towel and heat the remaining 1 tablespoon of olive oil over medium-low heat.
Pour the egg and vegetable mixture into the skillet, spreading it out evenly. Reduce the heat to low and cook for 10-12 minutes without stirring, until the edges are set and the bottom is golden brown.
To flip the tortilla, place a large plate over the skillet and carefully invert it onto the plate. Slide the tortilla back into the skillet with the uncooked side facing down. Cook for an additional 5-7 minutes until fully set and cooked through.
Slide the tortilla onto a clean plate and let it cool slightly before slicing into wedges.
Optional: Garnish with chopped fresh parsley before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 271.2 g | 99% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 31.1 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 369 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6810 mg | 145% | |
*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.
