Low Sodium Tortilla Francesa
Discover a lighter twist on the classic Spanish omelette with this Low Sodium Tortilla Francesa recipe, perfect for health-conscious foodies who crave bold flavors without the added salt. Featuring tender russet potatoes, sweet onions, and a hint of fresh parsley, this dish is brought together by fluffy, protein-packed eggs and cooked to golden perfection in unsalted olive oil. With minimal prep time and a straightforward flip technique, it’s an approachable recipe that delivers traditional, comforting taste while prioritizing heart-healthy choices. Serve this versatile tortilla warm or at room temperature as a wholesome brunch option, lunch centerpiece, or a satisfying snack.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 2 medium Russet potatoes
- 4 tablespoons Unsalted olive oil
- 1 small Onion
- 2 tablespoons Fresh parsley
- 0.25 teaspoons Ground black pepper
Instructions
Peel the potatoes and cut them into thin slices, about 1/8-inch thick.
Finely dice the onion and chop the parsley.
In a large non-stick skillet, heat 3 tablespoons of olive oil over medium heat.
Add the sliced potatoes and onions to the skillet. Cook for 10-12 minutes, stirring frequently, until the potatoes are tender but not browned.
While the potatoes cook, crack the eggs into a large bowl and beat them until well combined. Stir in the chopped parsley and ground black pepper.
Once the potatoes and onions are cooked, remove them from the skillet using a slotted spoon and transfer them to the bowl with the beaten eggs. Stir gently to coat the potatoes and onions in the egg mixture.
Wipe the skillet clean and add the remaining 1 tablespoon of olive oil. Heat over medium-low heat.
Pour the egg and potato mixture into the skillet, spreading it out evenly. Cook for 8-10 minutes, or until the edges are set and the bottom is golden brown.
Use a large plate to carefully flip the tortilla. Place the plate on top of the skillet, invert the skillet, and slide the tortilla back into the pan, uncooked side down.
Cook for another 5 minutes, or until the tortilla is fully set and cooked through.
Slide the finished tortilla onto a plate and let it cool for a few minutes. Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.3 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 257 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2605 mg | 55% | |
*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.
