Low Sodium Tortilla de Patatas (Spanish Potato Omelette)
Delight your taste buds with this low sodium tortilla de patatas, a Spanish potato omelette that delivers all the classic flavors without the extra salt. Perfectly tender Yukon Gold potatoes and sweet yellow onions are simmered together in rich olive oil, then folded into fluffy beaten eggs for a satisfying dish that’s naturally low in sodium and high in comfort. This recipe highlights the authentic, simple technique of slow-cooking the potatoes and onions to achieve a soft, melt-in-your-mouth texture, before creating a golden, hearty omelette in a single skillet. With just five pantry-friendly ingredients, this healthy take on Spain's traditional tortilla is ideal for breakfast, brunch, or a light dinner. Serve it warm or at room temperature, sliced into wedges for a crowd-pleasing, wholesome dish that proves less salt doesn’t mean less flavor.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 medium Yellow onion
- 6 large Eggs
- 4 tablespoons Olive oil
- 0.25 teaspoons Ground black pepper (optional)
Instructions
Peel the potatoes and cut them into thin slices, about 1/8-inch thick. Set aside.
Peel and thinly slice the onion into half-moons.
Heat 2 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium heat. Add the sliced onions and potatoes, layering them in the pan as evenly as possible.
Reduce the heat to medium-low, cover the skillet with a lid, and let the potatoes and onions cook for 15–20 minutes, stirring occasionally to prevent sticking. Cook until the potatoes are tender but not browned.
While the potatoes are cooking, crack the eggs into a large mixing bowl and lightly beat them with a fork. Add black pepper for seasoning, if desired, but omit salt to keep the dish low-sodium.
Once the potatoes and onions are fully cooked, remove them from the skillet with a slotted spoon and let them cool for 5 minutes. Reserve the cooking oil in the skillet.
Gently fold the cooled potato and onion mixture into the beaten eggs, ensuring everything is evenly combined. Be careful not to mash the potatoes.
Heat the remaining 2 tablespoons of olive oil in the skillet over medium heat. Once the oil is hot, pour the egg, potato, and onion mixture evenly into the skillet. Flatten the surface with a spatula.
Cook the tortilla over medium-low heat for 6–8 minutes or until the edges are set and the bottom is golden brown. Shake the skillet gently to ensure the tortilla doesn’t stick.
Using a large plate, carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down, and cook for another 6–8 minutes until fully set and golden brown on both sides.
Once cooked, transfer the tortilla onto a serving plate and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 485 mg | 21% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 11.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 303 mg | 23% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3935 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.
