High Protein Tortilla de Patatas (Spanish Potato Omelette)
Elevate the classic Spanish Tortilla de Patatas with this High Protein twist—perfect for a nutritious and satisfying meal. This wholesome recipe blends the traditional flavors of tender potatoes and caramelized onions with a protein-packed secret ingredient: creamy, blended chickpeas. The result is a fluffy, golden potato omelette that’s rich in plant-based protein, making it an ideal choice for a healthy breakfast, lunch, or dinner. With just six simple ingredients and a touch of smoky paprika for added depth, this dish is as versatile as it is delicious. Whether served warm or at room temperature, pair it with a crisp side salad for a well-rounded, Mediterranean-inspired meal. Ready in just 45 minutes, this protein-rich spin on a Spanish classic is a flavorful way to nourish your body while celebrating traditional cuisine.
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Recipe Information
Ingredients
- 4 medium (about 600g) Large potatoes
- 6 large Eggs
- 1 cup (about 160g) Cooked chickpeas
- 4 tablespoons Extra virgin olive oil
- 1 large, finely sliced Onion
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons (optional) Paprika
Instructions
Peel the potatoes and slice them into thin rounds (about 1/8 inch thick). Pat them dry with a clean kitchen towel to remove excess moisture.
Heat 3 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium heat. Add the sliced potatoes and onion, stirring occasionally, and cook until soft but not browned, about 10-12 minutes.
While the potatoes are cooking, whisk the eggs in a large mixing bowl. Blend the cooked chickpeas into a smooth paste using a food processor or blender, then fold the chickpea paste into the eggs. Add salt, black pepper, and paprika (if using) to the egg mixture.
Once the potatoes and onion are tender, drain them using a slotted spoon and add the mixture to the bowl with the eggs. Stir gently to combine, making sure the potatoes and onion are fully coated in the egg mixture.
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat. Pour the potato and egg mixture back into the skillet, spreading it out evenly with a spatula.
Cook the tortilla over medium-low heat for 8-10 minutes, gently loosening the edges with a spatula as it cooks. When the edges are set and the center is only slightly runny, carefully flip the tortilla onto a large plate or use a flat lid.
Slide the tortilla back into the skillet, uncooked side down, and cook for another 5-6 minutes until golden brown and fully set.
Allow the tortilla to cool slightly before slicing. Serve warm, at room temperature, or cold. Enjoy as a main dish or alongside a fresh salad for a balanced meal.
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2980 mg | 130% | |
| Total Carbohydrate | 547.7 g | 199% | |
| Dietary Fiber | 78.9 g | 282% | |
| Total Sugars | 39.2 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 538 mg | 41% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 14052 mg | 299% | |
*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.
