High Protein Tortilla de Patata
Elevate your meal prep with this High Protein Tortilla de Patata, a nutritious twist on the classic Spanish dish. Packed with hearty russet potatoes, protein-rich eggs and egg whites, and a boost from chickpea flour and creamy low-fat Greek yogurt, this recipe is as wholesome as it is flavorful. A generous dash of smoked paprika and a hint of black pepper add depth to the savory profile, while sautéed onions lend a touch of sweetness. Quick to prepare and perfect for any time of day, this protein-packed tortilla is ideal for those looking to balance delicious comfort food with healthy eating. Serve it warm, slice it into wedges, and pair it with a fresh spinach garnish for extra vibrancy. This satisfying dish is sure to become a go-to for fitness enthusiasts and food lovers alike!
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 6 large Eggs
- 4 large Egg whites
- 50 grams Chickpea flour
- 100 grams Low-fat Greek yogurt
- 40 milliliters Olive oil
- 1 medium Onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 50 grams Spinach (optional, for garnish)
Instructions
Peel the potatoes and slice them into thin, uniform rounds about 2-3 mm thick.
Finely dice the onion and set it aside.
In a large non-stick skillet, heat 20 ml of olive oil over medium heat. Add the sliced potatoes and diced onion and sauté gently with a pinch of salt. Cover the pan and let the potatoes cook for 10-12 minutes, stirring occasionally, until they are softened but not browned.
In a large mixing bowl, crack the 6 eggs and add the 4 additional egg whites. Beat them until fully combined. Mix in the chickpea flour, Greek yogurt, and the remaining salt, black pepper, and smoked paprika. Whisk until the mixture is smooth and lump-free.
Gently fold the cooked potato and onion mixture into the egg mixture, ensuring the potatoes are well-coated.
Wipe the skillet clean and add the remaining 20 ml of olive oil. Heat the oil over medium heat.
Pour the tortilla mixture into the skillet, spreading it out evenly with a spatula. Reduce the heat to low and cook for 10-12 minutes, or until the edges are set and the bottom is golden brown.
Place a large plate or lid over the skillet and carefully flip the tortilla onto it. Slide the tortilla back into the skillet (cooked side up) and cook for another 5-7 minutes, until fully set and cooked through.
Remove the tortilla from the skillet and let it rest for a few minutes before slicing into wedges.
Optional: Garnish with fresh spinach leaves for added color and nutrition. Serve warm or at room temperature.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 31.8 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 454 mg | 35% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4550 mg | 97% | |
*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.
