High Protein Classic Spanish Egg Tortilla
Elevate your breakfast or brunch game with this High Protein Classic Spanish Egg Tortilla, a wholesome spin on the traditional Spanish omelette. Packed with protein from a blend of whole eggs and egg whites, this dish features tender potatoes, caramelized onions, vibrant red bell pepper, and nutrient-rich spinach for a hearty yet health-conscious twist. Infused with fresh parsley and cooked to golden perfection in olive oil, it strikes the perfect balance between flavor and nutrition. With only 40 minutes of prep and cook time, this easy-to-make tortilla is ideal for busy mornings, meal prep, or a satisfying snack. Serve it warm or at room temperature, and enjoy a protein-loaded slice of Spain in every bite!
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Recipe Information
Ingredients
- 6 large eggs
- 4 large egg whites
- 3 medium potatoes
- 1 large onion
- 1 medium red bell pepper
- 2 cups spinach
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Peel the potatoes and slice them thinly about 1/8-inch thick. Peel and thinly slice the onion.
Deseed and thinly slice the red bell pepper.
Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat.
Add the potatoes, onion, and red bell pepper to the pan. Cook gently, stirring occasionally, until the potatoes are just tender, about 10-12 minutes.
Meanwhile, in a large bowl, beat the eggs and egg whites together until fully combined. Season with salt and black pepper.
Add the cooked potato mixture to the beaten eggs. Gently stir in the spinach and chopped parsley until evenly distributed.
Wipe the pan clean and add the remaining tablespoon of olive oil. Heat over medium heat.
Pour the egg and potato mixture back into the pan, spreading it evenly.
Cook the tortilla on one side until the edges begin to set and the middle is slightly firm, about 8-10 minutes.
Place a large, flat plate over the pan and carefully flip the tortilla onto the plate.
Slide the tortilla back into the pan with the cooked side up and cook for another 5 minutes, or until completely set and golden on the other side.
Slide the tortilla onto a serving plate. Let it cool slightly before cutting into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 23.0 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 368 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4770 mg | 101% | |
*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.
