Low Fat Tortilla de Patata
Experience a healthy twist on a classic Spanish dish with this Low Fat Tortilla de Patata recipe, perfect for anyone craving a lighter option without sacrificing flavor. Made with tender potatoes, sweet yellow onion, and a handful of simple ingredients including eggs and skim milk, this guilt-free version of the traditional tortilla is cooked with minimal olive oil and enhanced by the use of cooking spray to keep it lean. This high-protein, low-fat recipe is quick to prepare in under 40 minutes, making it an excellent choice for a wholesome breakfast, brunch, or light dinner. Its golden, fluffy texture pairs beautifully with a fresh salad or can be served as a tapas-style appetizer. Impress your friends and family with this heart-healthy spin on Spain’s beloved tortilla de patata while enjoying a satisfying, flavorful dish that caters perfectly to balanced eating.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 1 medium Yellow onion
- 4 large Eggs
- 50 milliliters Skim milk
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- as needed Cooking spray
Instructions
Peel and thinly slice the potatoes into 1/8-inch-thick rounds. For faster cooking, you can also dice the potatoes into small cubes.
Peel and finely slice the onion into thin half-moons.
Preheat a large nonstick skillet over medium heat and spray lightly with cooking spray.
Add the tablespoon of olive oil to the skillet, followed by the potatoes and onions. Stir to coat evenly in the oil. Cook for 10-12 minutes, stirring occasionally, until the potatoes are tender but not browned. Add a small splash of water if needed to prevent sticking.
In a large mixing bowl, beat the eggs with the skim milk, salt, and pepper until well combined.
Once the potatoes and onions are cooked, transfer them to the bowl with the egg mixture. Gently fold everything together until the potatoes are evenly coated.
Wipe the skillet clean and lightly coat it with cooking spray to prevent sticking. Heat the skillet over medium-low heat.
Pour the potato and egg mixture back into the skillet and spread it out evenly. Cook for 8-10 minutes, or until the edges set and the center is mostly firm. To help the top set, you can cover the skillet with a lid or a plate.
To flip the tortilla, place a large plate over the skillet and invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 3-5 minutes, until fully cooked through and lightly golden.
Once cooked, transfer the tortilla to a clean plate and let it rest for a few minutes before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 746 mg | 248% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 13.9 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 283 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3213 mg | 68% | |
*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.
