Low Sodium Tortilla de Patatas
Discover the ultimate guilt-free twist on a Spanish classic with this Low Sodium Tortilla de Patatas recipe! Perfectly balancing simplicity and flavor, this dish features tender Yukon Gold potatoes and sweet yellow onions cooked to perfection in heart-healthy olive oil, then gently folded into fluffy, seasoned eggs. Designed with lower sodium in mind, it's a wholesome option without compromising on the rich, savory taste of a traditional Spanish omelette. Ready in under an hour and requiring only six basic ingredients, this recipe is perfect for a quick weeknight dinner, a crowd-pleasing brunch, or even meal prepping. Serve it warm or at room temperature, garnished with fresh parsley for a vibrant finish, and enjoy a versatile, delicious dish that's lighter on salt but big on flavor.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 large Yellow onion
- 6 large Eggs
- 0.25 cup Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
- Black pepper (optional, to taste)
Instructions
Peel the Yukon Gold potatoes and slice them into thin rounds, about 1/8-inch thick. Use a mandoline slicer if available for consistency.
Peel the yellow onion and slice it thinly into half-moons.
Heat 3 tablespoons of olive oil in a large, non-stick frying pan over medium heat. Add the sliced potatoes and onions, stirring to coat them evenly with the oil.
Reduce the heat to medium-low and cook the potatoes and onions for 15-20 minutes, stirring occasionally. They should soften but not brown.
While the potatoes and onions cook, crack the eggs into a large mixing bowl and beat them lightly until combined. Add black pepper if desired.
Once the potatoes and onions are tender, remove them from the pan using a slotted spoon and add them to the beaten eggs. Let the mixture sit for 5 minutes to allow the flavors to meld.
Wipe the frying pan clean and add the remaining olive oil. Heat over medium heat, then pour the potato, onion, and egg mixture into the pan. Spread it out evenly using a spatula.
Cook the tortilla on medium-low heat for 5-8 minutes until the edges are set and the middle is still slightly jiggly.
Place a large plate over the pan, invert the tortilla onto the plate, then carefully slide it back into the pan to cook the other side. Cook for another 5-8 minutes until fully set and golden on both sides.
Remove the tortilla from the pan and let it cool slightly before slicing.
Garnish with fresh parsley if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 487 mg | 21% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 12.9 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4004 mg | 85% | |
*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.
