Low Sodium Tortilla de Patata
Discover a healthier twist on a Spanish classic with this Low Sodium Tortilla de Patata! Made with tender Yukon Gold potatoes, sweet yellow onion, and rich olive oil, this recipe skips the added salt without sacrificing flavor. Seasoned with just a touch of black pepper and optionally garnished with fresh parsley, this dish highlights its natural, wholesome ingredients. Perfectly golden and fluffy, the tortilla is cooked to perfection using a simple flipping technique, making it both impressive and approachable for all skill levels. Ready in just 50 minutes, it’s an ideal choice for a low-sodium breakfast, lunch, or light dinner. Serve warm or at room temperature for an authentic taste of Spain, minus the extra salt!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 6 large Eggs
- 6 tablespoons Olive oil
- 1 medium Yellow onion
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.25 teaspoons Black pepper
Instructions
Peel the potatoes and slice them into thin rounds, roughly 1/8-inch thick. Set aside.
Peel and thinly slice the onion into half-moon shapes.
Heat 4 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the potatoes and onion slices to the skillet.
Cook the potatoes and onions gently, stirring occasionally, until softened but not browned (about 15 minutes). If necessary, lower the heat to prevent browning.
In a large mixing bowl, crack the eggs and whisk them together until fully combined. Add black pepper and mix again.
Using a slotted spoon, transfer the cooked potatoes and onions into the bowl with the whisked eggs. Stir until everything is evenly coated and let it sit for 5 minutes to allow the flavors to meld.
Clean the skillet and heat the remaining 2 tablespoons of olive oil over medium heat. Pour the potato-egg mixture into the skillet and spread it out evenly.
Cook the tortilla on medium-low heat for 8-10 minutes until the bottom is set and golden brown (check by lifting the edge gently with a spatula).
To flip the tortilla de patata, place a large plate or lid over the skillet. Carefully invert the skillet, transferring the tortilla onto the plate.
Slide the tortilla back into the skillet, uncooked side down, and cook for an additional 4-5 minutes until fully set and golden on both sides.
Remove the tortilla from the skillet and let it rest for a few minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 486 mg | 21% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 11.2 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 305 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3940 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.
