Mediterranean Diet Classic Spanish Egg Tortilla
Bring the timeless flavors of Spain to your table with this Mediterranean Diet Classic Spanish Egg Tortilla, a comforting dish that embodies simplicity and wholesome nutrition. Made with golden potatoes, sweet onions, and protein-rich large eggs, this recipe showcases the essence of the Mediterranean diet with heart-healthy extra virgin olive oil and a touch of fresh parsley for garnish. Perfectly cooked to a golden-brown finish, this Spanish tortilla is a versatile crowd-pleaser that can be served warm or at room temperature, making it ideal for breakfast, lunch, or even as a tapas-style appetizer. With just a few ingredients and straightforward steps, it’s a flavorful showcase of traditional Spanish cuisine that’s both healthy and satisfying.
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Recipe Information
Ingredients
- 3 pieces medium potatoes
- 6 pieces large eggs
- 0.5 cup extra virgin olive oil
- 1 piece medium onion
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley
Instructions
Peel and thinly slice the potatoes into rounds about 1/8 inch thick. You can use a mandolin for uniform slices if available.
Peel and finely slice the onion.
Heat the olive oil in a non-stick frying pan (preferably 10 inches in diameter) over a medium flame.
Add the potatoes and onions to the hot oil, stirring occasionally, and cook until the potatoes are tender but not browned, about 15-20 minutes.
Using a slotted spoon, remove the potatoes and onions from the oil, allowing excess oil to drain off, and place them in a large mixing bowl.
Beat the eggs in a separate bowl and season with salt and pepper. Pour them over the potatoes and onions, gently mixing together to combine.
Remove any excessive oil from the pan, leaving enough to lightly coat the bottom, and heat it over medium heat.
Pour the egg-potato mixture into the heated pan, spreading it evenly. Cook on one side until the edges start to set and it's golden brown underneath, about 5-7 minutes.
To flip, cover the pan with a large inverted plate. Hold the plate steady and carefully flip the pan upside down, sliding the tortilla back into the pan to cook the other side.
Cook the other side until it's also golden brown, about 5 minutes.
Once cooked, slide the tortilla onto a serving plate. Let it cool slightly before slicing.
Garnish with freshly chopped parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 10.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 259 mg | 20% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3443 mg | 73% | |
*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.
