Low Fat Tortilla de Patatas (Spanish Potato Omelette)
Discover the lighter side of Spanish cuisine with this Low Fat Tortilla de Patatas, a healthier twist on the classic Spanish potato omelette. This recipe swaps the traditional deep frying for a low-fat, stovetop cooking method using just 2 tablespoons of olive oil, ensuring all the rich flavors with fewer calories. Featuring tender potato slices, sweet onions, and perfectly seasoned eggs, this dish is cooked to golden perfection in a single skillet. With minimal ingredients and simple techniques, it’s an accessible and satisfying option for breakfast, lunch, or dinner. Serve it warm or at room temperature, sliced into wedges, for a hearty, flavorful addition to any table. Perfect for those seeking a lighter take on traditional Spanish recipes!
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Recipe Information
Ingredients
- 500 g Potatoes
- 6 Eggs
- 1 medium Onion
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Peel the potatoes and cut them into thin slices (about 2-3 mm thick).
Peel and finely slice the onion.
Add 1 tbsp of olive oil to a large non-stick skillet over medium heat. Add the sliced onion and cook for 3-4 minutes until softened.
Add the potato slices to the skillet along with 3-4 tbsp of water. Cover with a lid and cook over low to medium heat for 10-12 minutes, stirring occasionally, until the potatoes are tender. Add an extra splash of water if needed to keep the mixture from sticking.
In a large bowl, crack the eggs and beat them with the salt and black pepper.
Once the potatoes and onions are cooked, remove them from the skillet and let them cool for a few minutes. Then, transfer them into the beaten eggs and gently mix to ensure all the potatoes are coated.
Wipe the skillet clean and add the remaining 1 tbsp of olive oil. Heat it over medium-low heat.
Pour the potato and egg mixture into the skillet, spreading it evenly. Cook on low heat for 8-10 minutes, or until the edges are set and the bottom is golden brown.
Carefully place a large plate over the skillet and flip the tortilla onto the plate. Gently slide it back into the skillet to cook the other side for an additional 4-5 minutes, until fully cooked through.
Once cooked, transfer the tortilla to a plate and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 14.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 281 mg | 22% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3353 mg | 71% | |
*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.
