Low Sodium Almagro Tortilla
Discover the wholesome flavors of our Low Sodium Almagro Tortilla, a heart-healthy twist on the traditional Spanish favorite. This vibrant recipe combines tender potatoes, sweet red bell peppers, and caramelized onions with fluffy eggs seasoned with garlic powder and black pepper for a punch of flavor without extra salt. Cooked to perfection in olive oil and finished in the oven, this tortilla boasts a golden, slightly crisp top while remaining moist and satisfying inside. Garnished with fresh parsley for a pop of color and herby freshness, it's an ideal choice for brunch, lunch, or a light dinner. Quick to prepare in under an hour and suitable for any crowd, this low sodium tortilla recipe is a guilt-free indulgence for health-conscious foodies!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 large Red bell pepper
- 1 large Onion
- 6 large Eggs
- 3 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Fresh parsley
Instructions
Peel and thinly slice the potatoes. De-seed and slice the red bell pepper into strips. Peel and slice the onion thinly.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the potatoes, red bell pepper, and onion. Cook, stirring occasionally, for about 15 minutes until the potatoes are tender and the vegetables are lightly browned.
While the vegetables are cooking, crack the eggs into a large bowl. Add black pepper and garlic powder, then beat until well combined.
Once the vegetables are cooked, remove from heat and let them cool slightly. Preheat the oven to 350°F (175°C).
Add the cooled vegetables to the beaten eggs and mix gently to combine.
Add the remaining 1 tablespoon of olive oil to the skillet and heat over medium heat. Pour the egg and vegetable mixture into the skillet, spreading it out evenly.
Cook on the stovetop for 5 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10 more minutes until the tortilla is fully set and has a lightly golden top.
Remove from the oven and let cool slightly before garnishing with freshly chopped parsley.
Slice into wedges and serve warm.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 25.4 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 362 mg | 28% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5446 mg | 116% | |
*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.
