Roast Potato Tortilla
Transform your weeknight dinner routine with this delicious Roast Potato Tortilla—a Spanish-inspired dish that combines crispy golden roasted potatoes, savory sautéed onions, and fluffy eggs for a hearty meal. This one-pan wonder showcases the perfect harmony of simple yet flavorful ingredients, including aromatic garlic and fresh parsley, for a vibrant twist. The potatoes are oven-roasted for a lightly caramelized crunch, then folded into a rich egg mixture and cooked to golden perfection, creating a satisfying texture in every bite. Perfect for brunch, lunch, or dinner, this versatile tortilla can be served warm or at room temperature, making it an excellent make-ahead option for busy days. Plus, it’s naturally gluten-free and packed with wholesome ingredients for a family-friendly meal.
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Recipe Information
Ingredients
- 500 g potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 6 eggs
- 1 medium onion
- 2 cloves garlic
- 2 tbsp parsley
Instructions
Preheat your oven to 200°C (400°F).
Wash, peel, and dice the potatoes into small 1.5 cm cubes. Spread them evenly on a baking tray.
Drizzle 2 tablespoons of olive oil over the potatoes and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly, then roast in the oven for 25-30 minutes, stirring halfway through, until golden and crispy.
While the potatoes are roasting, finely dice the onion and mince the garlic. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Sauté the onion and garlic for 3-4 minutes or until softened and fragrant. Set aside once cooked.
In a large mixing bowl, crack the eggs and whisk them thoroughly. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then mix in the chopped parsley.
Once the roasted potatoes are ready, gently fold them into the egg mixture along with the sautéed onions and garlic.
Heat the same non-stick skillet over medium-low heat. Pour in the potato and egg mixture, spreading it evenly in the pan. Cook for 8-10 minutes, uncovered, until the edges are set.
Carefully flip the tortilla: Place a large plate over the skillet, invert the tortilla onto the plate, then slide it back into the skillet to cook the other side for an additional 5-7 minutes.
Once the tortilla is golden and firm to the touch, remove it from the heat. Let it cool slightly, then slice into wedges and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 14.2 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 303 mg | 23% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3418 mg | 73% | |
*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.
