Paleo Spanish Potato Tortilla
Transform your meal routine with this Paleo Spanish Potato Tortilla, a wholesome twist on the traditional Spanish dish. This recipe swaps classic white potatoes for nutrient-packed sweet potatoes, delivering a naturally sweet and vibrant flair that pairs beautifully with caramelized onions and a savory blend of eggs, sea salt, and optional paprika. Perfectly cooked in olive oil for a crispy exterior and tender interior, this tortilla is both gluten-free and Paleo-friendly, making it an ideal choice for health-conscious eaters. Quick to prepare in under 35 minutes, this dish is a versatile option for breakfast, lunch, or dinner—serve warm, cold, or with a sprinkle of fresh parsley for a touch of elegance. Whether you're chasing bold flavors or simplicity in the kitchen, this Spanish-inspired recipe is sure to please.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium sweet potatoes
- 6 large eggs
- 1 medium onion
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional)
- 2 tablespoons fresh parsley (optional garnish)
Instructions
Peel the sweet potatoes and cut them into thin rounds, roughly 1/8-inch thick. Set aside.
Slice the onion thinly into half-moons.
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium heat.
Add the sweet potato slices and onions, season with a pinch of sea salt, and cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and starting to brown slightly. Adjust the heat as needed to avoid burning.
While the sweet potatoes and onions cook, crack the eggs into a large mixing bowl, add the sea salt, black pepper, and optional paprika, and whisk until fully combined.
Once the sweet potatoes and onions are done cooking, transfer them into the egg mixture. Stir gently to coat the sweet potatoes and onions with the eggs.
Wipe the skillet clean and return it to medium-low heat. Add the remaining 1 tablespoon of olive oil and swirl to coat the pan evenly.
Pour the sweet potato-egg mixture back into the skillet and spread it out evenly with a spatula.
Cook on low-to-medium heat for 8-10 minutes, or until the edges are set and starting to pull away from the pan.
To finish cooking the tortilla, place a large plate over the skillet and carefully invert the tortilla onto the plate. Then, slide the tortilla back into the skillet, uncooked side down, and cook for an additional 2-4 minutes, or until cooked through.
Transfer the tortilla to a plate or cutting board and let it cool for 5 minutes before slicing.
Optionally, garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 20.1 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 292 mg | 22% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 726 mg | 15% | |
*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.
