Paleo Almagro Tortilla
Elevate your mealtime with the irresistible Paleo Almagro Tortilla, a wholesome twist on the traditional Spanish favorite that's perfect for paleo enthusiasts. This protein-packed recipe combines the natural sweetness of thinly sliced sweet potatoes with the tender richness of zucchini, enhanced by the aromatic flavors of oregano, fresh parsley, and red onion sautéed to perfection. Bound together with six velvety eggs, this nutrient-dense tortilla is both hearty and flavorful. Golden and crisp from a stovetop cooking process, it’s a harmonious blend of simplicity and sophistication that’s ready in under an hour. Serve warm or at room temperature as a nutritious centerpiece for breakfast, lunch, or dinner.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium sweet potatoes
- 6 large eggs
- 1 medium red onion
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Wash the zucchini and sweet potatoes thoroughly. Peel the sweet potatoes.
Slice the zucchini and sweet potatoes into thin rounds, about 1/8 inch thick.
Peel and thinly slice the red onion.
In a large frying pan, heat 2 tablespoons of extra-virgin olive oil over medium heat.
Add the sliced red onion, zucchini, and sweet potatoes to the pan. Sauté for about 10 minutes, stirring occasionally, until the vegetables are tender and slightly browned.
In a large bowl, whisk together the eggs, oregano, sea salt, and black pepper until well combined.
Add the cooked vegetables to the egg mixture and gently stir to combine.
Wipe the frying pan clean and add 1 tablespoon of extra-virgin olive oil, heating over medium-high heat.
Pour the egg and vegetable mixture into the pan, spreading it evenly with a spatula.
Cook for about 10 minutes on medium heat, pressing down gently with the spatula, until the edges are set and the bottom is golden brown.
Carefully flip the tortilla using a large plate to help. Slide it back into the pan and cook the other side for an additional 10 minutes or until completely cooked through.
Remove from heat and let it cool slightly before slicing.
Garnish with chopped fresh parsley before serving. Enjoy your Paleo Almagro Tortilla warm or at room temperature.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 6639 mg | 289% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 45.9 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 399 mg | 31% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1655 mg | 35% | |
*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.
