Low Sodium Spanish Potato Tortilla
Elevate your brunch menu with this Low Sodium Spanish Potato Tortilla, a healthier twist on the classic Spanish dish. Featuring tender Yukon Gold potatoes, sweet unsalted onions, and aromatic garlic, this recipe is packed with flavor while keeping sodium levels in check. With six large eggs providing a protein-rich base, this one-pan wonder is cooked to perfection in olive oil for a golden, fluffy texture. Ground black pepper adds a subtle kick, while optional fresh parsley brings a burst of color and freshness. Ready in under an hour, this tortilla is ideal as a satisfying breakfast, delicious appetizer, or light dinner. Serve warm or at room temperature for a versatile and crowd-pleasing dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium (about 1.5 lbs total) Yukon Gold potatoes
- 6 large Eggs
- 4 tablespoons Olive oil
- 1 medium (about 150g) Unsalted onion
- 2 cloves Garlic
- 2 tablespoons, chopped Fresh parsley (optional)
- 0.5 teaspoons Ground black pepper
Instructions
Peel and thinly slice the potatoes into rounds about 1/8-inch thick. Use a mandoline slicer if available for uniform thickness.
Finely dice the onion and mince the garlic.
Heat 3 tablespoons of olive oil in a large nonstick or well-seasoned cast iron skillet over medium heat.
Add the potato slices and diced onion to the skillet in layers. Cook for about 15 minutes, stirring gently every few minutes to ensure the potatoes cook evenly. Lower the heat if necessary to prevent browning or sticking. Add the garlic during the last 3 minutes of cooking.
While the potatoes are cooking, crack the eggs into a large mixing bowl. Add the black pepper and whisk until well combined. If using parsley, mix it into the eggs.
Once the potatoes and onions are tender (test by piercing with a fork), remove from heat and let them cool slightly. Gently fold the potatoes and onions into the eggs, being careful not to break them up too much.
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat. Pour the egg and potato mixture into the skillet, spreading it out evenly.
Cook the tortilla on medium-low heat for about 8-10 minutes, or until the edges are set and the bottom is golden brown. Run a spatula around the edges to release the tortilla as it cooks.
To flip the tortilla, carefully place a plate or a flat lid over the skillet and invert the tortilla onto it. Slide the tortilla back into the skillet, uncooked side down, and cook for another 5-7 minutes or until fully set.
Remove the tortilla from heat, transfer it to a plate, and let it cool for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 496.8 g | 181% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 25.9 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 589 mg | 45% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 12078 mg | 257% | |
*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.
