Spanish Tortilla Lighter Version
Discover the perfect balance of tradition and health with this Spanish Tortilla Lighter Version—a low-oil, high-flavor take on the classic Spanish dish. This guilt-free recipe combines tender waxy potatoes, sweet onions, and fluffy eggs, all cooked to golden perfection with just two tablespoons of olive oil. A touch of water steams the potatoes to velvety softness, while fresh parsley adds a burst of color and freshness. With a simplified cooking process and fewer calories, this wholesome tortilla is ideal for quick weeknight dinners, brunch spreads, or picnic fare. Serve it warm or at room temperature for a slice of Spain that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 500 grams Potatoes (waxy variety)
- 1 medium Onion
- 4 large Eggs
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Water
- 1 tablespoon Fresh parsley (optional)
Instructions
Peel the potatoes and cut them into thin, even slices (about 3-4 mm thick).
Peel and thinly slice the onion into half-moons.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the sliced potatoes and onions. Stir to coat them with the oil.
Season with salt and pepper and add 1/4 cup of water to the skillet. Cover and cook for about 15 minutes, stirring occasionally, until the potatoes are tender but not falling apart. Remove from heat and let cool slightly.
In a large mixing bowl, beat the eggs with a pinch of salt and the optional chopped parsley.
Gently fold the cooked potato and onion mixture into the eggs, being careful not to break the potatoes too much.
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat.
Pour the egg, potato, and onion mixture into the skillet, spreading it out into an even layer. Cook for 8-10 minutes on one side, or until the edges are set and the bottom is golden brown.
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 minutes, until fully set and cooked through.
Remove the tortilla from the skillet and let it cool slightly before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 660 mg | 14% | |
*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.
