Low Fat Spanish Potato Tortilla
Savor the classic flavors of Spain with this healthier twist on a traditional Spanish Potato Tortilla. This low-fat version retains all the hearty, satisfying qualities of the original while reducing the oil content, making it a guilt-free delight that's perfect for any meal. Made with tender potatoes, sweet onions, and protein-packed eggs, this dish boasts a soft and creamy texture with a golden, slightly crisp exterior. Achieved through simple yet careful cooking techniques, this one-pan recipe is easy to prepare within 45 minutes, making it ideal for weeknight dinners or meal prep. Serve it warm or at room temperature with a fresh green salad or crusty bread for a wholesome, delicious treat that's rich in flavor and low in fat. Whether you're exploring Spanish cuisine or seeking a lighter comfort food option, this Low Fat Spanish Potato Tortilla is a must-try recipe!
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Recipe Information
Ingredients
- 400 grams Potatoes
- 1 medium Onion
- 5 large Eggs
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- as needed Non-stick cooking spray
Instructions
Peel the potatoes and slice them thinly (approximately 2-3 mm thick). Use a mandoline slicer for uniformity if possible.
Dice the onion into small pieces.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and diced onion, stirring to coat them evenly in the oil.
Reduce the heat to low, cover the pan with a lid, and cook the potatoes and onions for 10-12 minutes, stirring occasionally, until the potatoes are just tender. Avoid browning them. Add a pinch of salt to help release moisture.
While the potatoes and onions cook, crack the eggs into a large mixing bowl. Add 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Beat the eggs until slightly frothy.
Once the potatoes and onions are cooked, transfer them to the bowl with the beaten eggs. Gently stir the mixture to evenly combine, ensuring the potatoes are coated in the egg mixture. Let it rest for 5 minutes to allow the flavors to meld.
Wipe the skillet clean, then heat the remaining 1 tablespoon of olive oil over medium-low heat. Lightly coat the pan with non-stick cooking spray for extra insurance against sticking.
Pour the potato-egg mixture into the skillet, spreading it evenly. Cook on medium-low heat for about 10-12 minutes, or until the mixture is mostly set but still slightly runny on top.
To flip the tortilla, place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down, and cook for an additional 5-7 minutes until fully set and golden brown on both sides.
Remove the tortilla from the skillet and let it rest for 5 minutes before slicing. Serve warm or at room temperature. This dish pairs perfectly with a simple green salad or crusty bread.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 511 mg | 11% | |
*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.
