High Protein Spanish Potato Tortilla
Elevate your brunch game with this High Protein Spanish Potato Tortilla—a nutritious twist on the classic Spanish dish that’s packed with protein-rich ingredients like Greek yogurt and chickpea flour. This hearty, oven-baked frittata features tender Yukon Gold or Russet potatoes, perfectly caramelized onions, and a flavorful blend of eggs, paprika, and fresh parsley. Using olive oil for the velvety texture and wholesome fats, this recipe retains the authentic charm of a traditional tortilla while boosting its health credentials. Ready in just 45 minutes, it’s perfect for meal prep, a satisfying breakfast, or a quick weeknight dinner. Serve warm or at room temperature, and enjoy a protein-packed, gluten-free bite filled with Mediterranean-inspired flavors!
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Recipe Information
Ingredients
- 4 medium Potatoes (Yukon Gold or Russet)
- 6 large Eggs
- 0.5 cups Chickpea flour
- 0.25 cups Greek yogurt (plain, nonfat)
- 1 small Onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika (optional)
- 2 tablespoons Fresh parsley
- 0.25 cups Water
Instructions
Peel and thinly slice the potatoes into uniform rounds (about 1/8-inch thick). Peel and thinly slice the onion.
Heat 2 tablespoons of olive oil in a large, oven-safe, nonstick skillet over medium heat. Add the potatoes and onion, and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender but not falling apart. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and let cool slightly.
In a large mixing bowl, combine the eggs, chickpea flour, Greek yogurt, water, and the other 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika (if using). Whisk until smooth and well combined.
Gently fold the cooked potatoes and onions into the egg mixture, ensuring everything is evenly coated.
Preheat the oven to 375°F (190°C). Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Once hot, pour the tortilla mixture into the skillet and spread it out evenly.
Cook on the stovetop for 5-7 minutes, until the edges start to set. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the tortilla is fully set and golden on top.
Allow the tortilla to cool in the skillet for 5 minutes, then carefully loosen the edges with a spatula. Invert the tortilla onto a plate or serving board.
Sprinkle with chopped fresh parsley and cut into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 19.6 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 382 mg | 29% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3804 mg | 81% | |
*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.
