Potato Tortilla Omelet with Tuna and Asparagus Ww Core
Elevate your mealtime with this hearty and protein-packed Potato Tortilla Omelet with Tuna and Asparagus, a WW Core-friendly recipe bursting with flavor and nutrients. Thinly sliced golden potatoes provide a satisfying base, while tender asparagus, flaked canned tuna, and aromatic red onion and garlic add layers of texture and taste. Whipped together with whole eggs and egg whites for a lighter twist, this Spanish-inspired omelet is a healthy yet indulgent dish that’s perfect for breakfast, lunch, or dinner. Seasoned with a hint of paprika and cooked to golden perfection, this versatile meal can be enjoyed warm or at room temperature. Serve it with a fresh green salad or crusty bread for a well-rounded, deliciously satisfying experience!
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Recipe Information
Ingredients
- 2 whole Medium potatoes
- 1 can (5 oz) Canned tuna in water
- 1 cup, chopped (about 6-8 spears) Asparagus
- 4 whole Large eggs
- 2 whole Egg whites
- 1 small, diced Red onion
- 2 cloves, minced Garlic
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional)
Instructions
Peel the potatoes and slice them thinly into rounds, about 1/8-inch thick. Rinse them under cold water, then pat dry with a clean towel.
Heat 1/2 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the sliced potatoes and spread them out into an even layer. Cook for 5-7 minutes, flipping occasionally, until they are tender and slightly golden. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1/2 tablespoon of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes until fragrant and soft.
Add the chopped asparagus to the skillet and cook for another 2 minutes until they are bright green and slightly tender. Remove from heat and set the vegetable mixture aside.
Drain the canned tuna and flake it with a fork in a small bowl. Set aside.
In a large mixing bowl, whisk together the eggs, egg whites, salt, pepper, and paprika (if using). Stir in the cooked potatoes, sautéed vegetables, and flaked tuna.
Return the skillet to medium-low heat and lightly grease with a bit more olive oil, if necessary. Pour the egg and vegetable mixture into the skillet. Spread it evenly with a spatula.
Cook the omelet for 8-10 minutes, or until the edges are set and the bottom is golden brown. To cook the top, carefully flip the omelet onto a large plate, then slide it back into the skillet to cook the other side for an additional 5 minutes.
Once fully cooked, slide the omelet onto a serving plate. Allow it to cool for a few minutes before slicing into 6 wedges.
Serve warm or at room temperature with a side salad or crusty bread, if desired.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 11.6 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 248 mg | 19% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3080 mg | 66% | |
*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.
