Low Fat Almagro Tortilla
Discover the perfect balance of tradition and health with this *Low Fat Almagro Tortilla*! A lighter spin on the classic Spanish dish, this recipe combines tender potatoes, sweet onions, and fluffy eggs with a hint of fresh parsley, all bound together using just a touch of heart-healthy olive oil. By incorporating extra egg whites, this version reduces fat content without compromising the creamy texture and rich flavors that make tortillas so beloved. Gently cooked to golden perfection, it’s a wholesome, protein-packed meal that can be served warm or at room temperature. Easy to prepare in under an hour and designed to satisfy a crowd, this low-fat delight is perfect for quick weeknight dinners or a healthy addition to your tapas spread. Enjoy a guilt-free taste of Spain!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 4 large Eggs
- 2 large Egg whites
- 1 medium Onion
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel and thinly slice the potatoes. Set aside in a bowl of cold water to prevent browning.
Finely chop the onion.
In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and a pinch of salt, cooking until the onion becomes translucent, about 5 minutes.
Drain the potatoes and pat them dry with paper towels. Add them to the skillet with the onion, spreading them out evenly. Season with salt and pepper.
Reduce the heat to low, cover the skillet, and let the potatoes cook slowly, stirring occasionally, until they are tender but not browned, about 20 minutes.
In a large bowl, beat the eggs and egg whites together. Season with a bit more salt and pepper.
Once the potatoes are cooked, drain any excess oil from the skillet. Add the potatoes and onions to the egg mixture, stirring gently to combine.
Wipe the skillet clean and add the remaining tablespoon of olive oil, heating it over medium heat.
Pour the potato and egg mixture into the skillet, spreading it evenly. Lower the heat and cook until the edges start to set but the center is still slightly runny, about 5-7 minutes.
Using a large plate, cover the skillet and carefully flip the tortilla onto the plate.
Slide the tortilla back into the skillet to cook the other side, about 3-5 more minutes, until fully set.
Transfer the tortilla to a serving plate, sprinkle with freshly chopped parsley, and let it cool slightly before slicing.
Serve warm or at room temperature, cut into wedges.
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 14.3 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 241 mg | 19% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3385 mg | 72% | |
*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.
