Low Sodium Classic Spanish Egg Tortilla
Savor the rich, timeless flavors of our Low Sodium Classic Spanish Egg Tortilla—a healthier take on Spain's beloved dish. Crafted with tender Yukon Gold potatoes, sweet yellow onions, and protein-packed eggs, this recipe delivers a deliciously hearty meal while staying mindful of sodium intake. A touch of black pepper and garlic powder enhances the natural flavors, ensuring every bite is full of savory goodness. This one-pan delight is cooked to golden perfection, flipped with care, and garnished with fresh parsley for a vibrant finish. Perfect as a satisfying breakfast, brunch, or light dinner, this low-sodium tortilla pairs wonderfully with a crisp side salad or a dollop of plain yogurt for added balance. Simple, wholesome, and irresistibly delicious!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 6 Large eggs
- 4 tablespoons Olive oil
- 1 medium Yellow onion
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Peel and thinly slice the Yukon Gold potatoes to about 1/8 inch thick. Pat them dry with a paper towel to remove excess moisture before cooking.
Beat the eggs in a large bowl until they are well combined. Season the eggs with black pepper and garlic powder, then set aside.
Peel and thinly slice the onion.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the sliced onions and cook until they are soft and translucent, about 5 minutes.
Add the remaining olive oil to the skillet and increase the heat to medium-high. Add the potato slices, stirring occasionally, and cook until they are tender and lightly golden, about 10-12 minutes.
Once the potatoes are cooked, transfer them along with the onions to the bowl containing the beaten eggs. Stir gently to combine, ensuring all potato slices are well-coated with the egg mixture.
Wipe the skillet clean and reduce the heat to medium. Add a small amount of olive oil to lightly coat the skillet surface.
Pour the potato and egg mixture back into the skillet. Cook undisturbed for about 8-10 minutes, or until the bottom is set and golden brown.
Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side. Cook for an additional 3-5 minutes.
Once the Spanish tortilla is set and golden on both sides, remove it from the skillet. Let it cool for a few minutes on a wire rack.
Garnish with chopped fresh parsley, if desired, before slicing into wedges and serving.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 10.2 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 306 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3957 mg | 84% | |
*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.
