Mediterranean Diet Almagro Tortilla
Elevate your breakfast or brunch with the flavorful Mediterranean Diet Almagro Tortilla, a tantalizing twist on the classic Spanish dish. Packed with heart-healthy ingredients like golden potatoes, sautéed onions, and vibrant red bell pepper, this tortilla is enriched with kalamata olives, feta cheese, and fresh parsley for a Mediterranean-inspired flair. Cooked in extra virgin olive oil for a rich, aromatic finish, this recipe showcases its commitment to wholesome, nutrient-packed ingredients. Perfectly golden and irresistibly fluffy, this tortilla is as versatile as it is delicious—serve it warm or room temperature, as a standalone dish or paired with a crisp salad. Ready in under an hour, it’s a savory, satisfying centerpiece that embodies Mediterranean cuisine’s balance of simplicity and flavor. Don’t miss this easy-to-make recipe that celebrates fresh ingredients and bold flavors!
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Recipe Information
Ingredients
- 500 grams potatoes
- 100 ml extra virgin olive oil
- 6 large eggs
- 1 medium onion
- 1 medium red bell pepper
- 50 grams kalamata olives
- 100 grams feta cheese
- 15 grams fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and slice them thinly, about 1/8 inch thick. Set aside.
Slice the onion and red bell pepper into thin strips. Chop the kalamata olives and feta cheese into small pieces.
In a large non-stick skillet, heat 75 ml of the olive oil over medium heat. Add the sliced potatoes, ensuring they are coated with the oil. Season with a pinch of salt and pepper.
Cover the skillet and cook the potatoes for about 15 minutes, stirring occasionally, until they are tender and lightly golden. Remove them from the skillet with a slotted spoon and set aside to drain on a paper towel.
In the same skillet, add the remaining 25 ml of olive oil. Sauté the onion and red bell pepper for about 5-7 minutes until softened. Add in the chopped olives and cook for another 1-2 minutes. Remove from heat.
In a large bowl, beat the eggs with the remaining salt and black pepper. Stir in the cooked potatoes, onion, bell pepper, olives, feta cheese, and chopped parsley.
Wipe out the skillet and place it back on medium-low heat. Pour the egg mixture into the skillet, spreading it evenly.
Cook the tortilla for 10-12 minutes. As it cooks, use a spatula to gently lift the edges to allow uncooked eggs to flow underneath.
Once the edges are set and the top is beginning to firm up, carefully flip the tortilla using a large plate. Cook for another 5 minutes until the second side is golden.
Let it cool for a few minutes before slicing into wedges. Garnish with additional parsley before serving, if desired.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1205 mg | 402% | |
| Sodium | 4621 mg | 201% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 17.4 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 852 mg | 66% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3790 mg | 81% | |
*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.
