Paleo Tortilla de Patatas (Spanish Potato Omelette)
Enjoy the classic flavors of Spain with a paleo twist in this delicious Paleo Tortilla de Patatas (Spanish Potato Omelette). This healthy take on the traditional dish features tender golden potatoes, sweet caramelized onions, and a rich egg base, all cooked to perfection in luscious olive oil. Free from dairy and grains, this recipe is both paleo-friendly and gluten-free, making it a wholesome choice for breakfast, brunch, or even a light dinner. With just a handful of simple ingredients and easy-to-follow steps, this dish is packed with classic Mediterranean flavors and a golden, fluffy texture that will transport your taste buds straight to Spain. Serve it warm or at room temperature, perfect for sharing with family and friends!
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Recipe Information
Ingredients
- 4 medium golden potatoes
- 1 large yellow onion
- 6 large eggs
- 4 tablespoons olive oil
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Peel the golden potatoes and slice them into thin, even rounds (approximately 1/8-inch thick).
Peel and finely slice the yellow onion into thin half-moon shapes.
Heat 2 tablespoons of olive oil in a non-stick or cast-iron skillet (10-inch diameter works best) over medium heat.
Add the sliced onions to the skillet and sauté for 5–7 minutes until softened and caramelized.
Add the potato slices to the skillet, layering them if necessary. Stir gently to coat the potatoes in the oil and combine them with the onions.
Season the potatoes and onions with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Reduce the heat to low, cover the skillet with a lid, and cook for 15 minutes, stirring occasionally. The potatoes should become tender but not crispy.
In a large mixing bowl, whisk together the eggs and the remaining 1/2 teaspoon of sea salt until well blended.
Once the potatoes and onions are cooked, transfer them to the bowl with the beaten eggs. Gently stir to combine, ensuring all the ingredients are coated in egg.
Wipe the skillet clean and heat the remaining 2 tablespoons of olive oil over medium heat.
Pour the potato-egg mixture back into the skillet and spread it evenly. Cook uncovered for 5–6 minutes or until the edges begin to set and pull away from the sides of the pan.
Place a large plate over the skillet. Carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side. Cook for an additional 5–6 minutes until fully set and golden on both sides.
Remove the skillet from the heat and allow the tortilla to cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 232 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2915 mg | 62% | |
*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.
