High Protein Almagro Tortilla
The High Protein Almagro Tortilla is a modern, nutrient-packed twist on the classic Spanish tortilla, combining traditional flavors with a boost of plant-based protein. Made with tender potatoes, sweet caramelized onions, and creamy mashed white beans, this dish is enriched with six whole eggs and additional egg whites for an extra protein punch. A hint of fresh parsley adds brightness to every bite, while olive oil ensures a perfectly golden, velvety finish. Perfectly balanced and incredibly satisfying, this one-pan recipe is ideal for meal prep or an effortless breakfast, lunch, or dinner. Ready in just 45 minutes, the High Protein Almagro Tortilla is a wholesome, delicious choice for anyone seeking a hearty yet healthy dish. Serve it warm or at room temperature for a versatile, crowd-pleasing meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 4 large egg whites
- 1 cup canned white beans
- 2 medium potatoes
- 1 medium onion
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and thinly slice the potatoes using a mandoline or sharp knife. Rinse under cold water to remove excess starch.
Thinly slice the onion.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the sliced potatoes and onion. Cover and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender but not browned.
Meanwhile, drain and rinse the canned white beans. In a large bowl, lightly mash the beans with a fork or potato masher, leaving some texture.
Crack the eggs into the bowl with the beans, add the egg whites, and whisk together until well combined. Stir in the salt, black pepper, and chopped parsley.
Once the potatoes and onion are cooked, remove from heat and allow them to cool slightly. Then add them to the egg and bean mixture. Stir gently to combine.
Clean the skillet and return to medium heat. Add the remaining 1 tablespoon of olive oil.
Pour the entire mixture into the skillet and spread evenly. Cook over low-medium heat for about 7-9 minutes until the edges are set, and the bottom is lightly browned.
Using a flat plate, carefully cover the skillet and flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for an additional 5-7 minutes until fully set.
Once cooked, slide the tortilla onto a serving plate and allow it to cool for a few minutes before cutting it into wedges.
Serve warm or at room temperature as a high-protein meal, perfect for breakfast, lunch, or dinner.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 17.6 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 427 mg | 33% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4025 mg | 86% | |
*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.
