Low Fat Classic Spanish Egg Tortilla
Discover the delightful flavors of Spain with this Low Fat Classic Spanish Egg Tortilla, a healthier twist on the beloved traditional dish. Packed with tender potatoes, sweet onions, protein-rich eggs, and a splash of skim milk, this recipe captures the essence of Spanish comfort food while keeping it light and guilt-free. Cooked to golden perfection with just a touch of olive oil, this tortilla features a creamy, savory filling that's enhanced with a sprinkling of fresh parsley for added freshness. Perfect for breakfast, brunch, or dinner, this nutritious Spanish omelet boasts a prep time of just 20 minutes, making it a quick and satisfying choice for busy days. Whether served warm or chilled, this easy-to-make dish is sure to be a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Eggs
- 3 medium Potatoes
- 1 medium Onion
- 2 tablespoons Olive oil
- 0.25 cup Skim milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley
Instructions
Peel the potatoes and cut them into thin slices, about 1/8 inch thick.
Thinly slice the onion.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the potato slices and onion to the skillet and cook gently, stirring occasionally, for about 15 minutes or until the potatoes and onions are soft and lightly golden. Avoid browning them too much.
While the potatoes and onions are cooking, crack the eggs into a large bowl, add skim milk, salt, and pepper, and beat together until well mixed.
Once the potatoes and onions are cooked, drain any excess oil and gently add them to the egg mixture, stirring to combine.
Wipe the skillet clean and add the remaining tablespoon of olive oil over medium heat.
Pour the egg, potato, and onion mixture into the skillet, spreading it out evenly.
Cook the tortilla over medium-low heat for about 5-7 minutes, or until the edges start to set.
Carefully slide the tortilla onto a large plate. Place the skillet on top of the plate and, holding them firmly together, flip the tortilla back into the skillet to cook the other side.
Cook for another 5 minutes until the tortilla is set and lightly golden on both sides.
Transfer the tortilla to a serving dish and let it cool slightly before slicing.
Garnish with freshly chopped parsley before serving.
Enjoy your low-fat classic Spanish egg tortilla as a nutritious meal any time of the day!
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 18.4 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 382 mg | 29% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4021 mg | 86% | |
*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.
