Low Fat Tortilla de Patatas
Enjoy a lighter twist on a Spanish classic with this Low Fat Tortilla de Patatas recipe! Featuring tender potatoes, sweet onions, and protein-rich eggs, this dish achieves a delicious balance of flavors without the excess oil traditionally used. By utilizing just a modest amount of olive oil and using water to prevent sticking, this version delivers all the comforting goodness of the original while being mindful of fat content. Perfect for busy weeknights or a crowd-pleasing appetizer, this healthy tortilla is ready in under an hour and can be served warm or at room temperature for maximum versatility. Whether sliced into wedges for brunch or enjoyed as a savory snack, this Spanish potato omelette is sure to delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Potatoes
- 4 large Eggs
- 1 medium Onion
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and slice them thinly, about 1/8 inch thick. Alternatively, you can dice them into small cubes.
Peel and finely slice the onion into thin strips.
Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the sliced potatoes and onions, then sprinkle with salt and black pepper.
Cook the potatoes and onions for about 10-15 minutes, stirring occasionally, until softened and lightly golden. If needed, add a couple of tablespoons of water during cooking to prevent sticking, instead of adding more oil.
In a large bowl, whisk the eggs and season with a pinch of salt and black pepper.
Once the potatoes and onions have softened, remove the pan from the heat and let them cool slightly for 5 minutes.
Transfer the potato and onion mixture into the bowl with the whisked eggs. Stir gently to combine, ensuring all the potatoes are coated in the egg mixture.
Wipe the frying pan clean and heat the remaining 1 tablespoon of olive oil over medium-low heat.
Pour the potato and egg mixture into the pan, spreading it evenly with a spatula. Cook on medium-low heat for 8-10 minutes, or until the edges are set and the bottom is golden brown.
Place a large plate or flat lid over the pan, then carefully flip the tortilla onto the plate. Slide it back into the pan to cook the other side for another 5-7 minutes, or until fully set and cooked through.
Once cooked, transfer the tortilla de patatas to a serving plate. Allow it to cool slightly before slicing it into wedges or squares. Serve warm or at room temperature.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.7 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 225 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3215 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.
