Paleo Tortilla de Patata
Experience a healthier twist on the classic Spanish Tortilla de Patata with this Paleo recipe, perfect for those following a clean-eating lifestyle. Made with golden potatoes, sweet yellow onions, creamy eggs, and nutrient-rich coconut oil, this dish is both hearty and wholesome. The tender potatoes and caramelized onions are gently cooked to perfection, then combined with a savory egg mixture before being transformed into a golden, satisfying tortilla. Ready in just 40 minutes and free of dairy and gluten, it’s an ideal choice for a paleo-friendly breakfast, lunch, or snack. Serve your Paleo Tortilla de Patata warm or at room temperature, sliced into wedges, for a simple yet flavorful meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces medium golden potatoes
- 1 piece medium yellow onion
- 6 pieces eggs
- 3 tablespoons coconut oil
- 1 teaspoon sea salt
- 0.5 teaspoons ground black pepper
Instructions
Peel the potatoes and cut them into thin slices, about 1/8 inch thick. Set them aside.
Peel and finely slice the onion into thin half-moons.
In a large non-stick skillet, heat 2 tablespoons of coconut oil over medium heat.
Add the potato slices to the skillet, spreading them out evenly. Stir occasionally and cook for about 10 minutes until soft but not browned.
Add the sliced onion to the skillet with the potatoes and continue to cook for another 5-7 minutes, stirring gently, until the onions are translucent and the potatoes are fully tender.
In a mixing bowl, crack the eggs and whisk them with the sea salt and ground black pepper until well combined.
Transfer the cooked potatoes and onions into the mixing bowl with the eggs. Stir gently to coat the vegetables evenly in the egg mixture.
Return the skillet to medium heat and add the remaining 1 tablespoon of coconut oil.
Pour the potato and egg mixture into the skillet, spreading it out evenly. Lower the heat to medium-low.
Cook the tortilla undisturbed for about 5-7 minutes, or until the edges start to set and the bottom is golden brown. Gently shake the pan to loosen the tortilla.
Place a large plate upside down over the skillet, carefully flip the skillet to invert the tortilla onto the plate.
Slide the tortilla back into the skillet with the uncooked side facing down. Cook for another 4-5 minutes until fully set and cooked through.
Slide the finished Tortilla de Patata onto a clean plate. Let it cool slightly before slicing into wedges and serving.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.0 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 783 mg | 17% | |
*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.
