Tortilla De Tomate Eggs with Tomato Topping
Elevate your breakfast or brunch game with this vibrant and flavorful Tortilla De Tomate Eggs with Tomato Topping! This Spanish-inspired egg dish combines fluffy, perfectly seasoned scrambled eggs cooked with sautéed ripe tomatoes, garlic, and parsley, creating a soft and savory tortilla base. Topped with a rich, caramelized tomato mixture and a sprinkle of fresh green onions, this recipe bursts with Mediterranean flavors in every bite. With just 25 minutes from prep to table, it’s a quick, satisfying option for any meal. Enhance the presentation with a garnish of parsley and an optional dusting of parmesan cheese for extra indulgence. Whether served as a luxurious breakfast centerpiece or a light lunch, this dish is a must-try for lovers of vibrant, wholesome ingredients. Perfect for sharing, it’s a fresh and creative twist on classic egg recipes!
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Recipe Information
Ingredients
- 6 large eggs
- 2 medium ripe tomatoes
- 2 stalks green onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons milk
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons grated parmesan cheese (optional)
Instructions
1. Prepare the ingredients: Finely chop 1 tomato, dice the other into small cubes, mince the garlic, and slice the green onions. Set aside.
2. Crack the eggs into a mixing bowl and whisk until frothy. Add milk, salt, black pepper, and paprika. Whisk to combine.
3. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the chopped tomato, half of the minced garlic, and 1 tablespoon of parsley. Sauté for 2-3 minutes until softened.
4. Pour the whisked eggs into the skillet over the softened tomato mixture. Cook gently, stirring occasionally, until the eggs are set but still moist. This will take around 5-6 minutes. Remove the tortilla from the heat, transfer to a plate, and keep warm.
5. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced tomato, the remaining minced garlic, and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the tomato topping is thickened and slightly caramelized. Stir in the green onions and cook for 1 additional minute.
6. Spoon the tomato topping evenly over the tortilla. Garnish with the remaining parsley and sprinkle grated parmesan cheese on top if desired.
7. Serve warm, slicing the tortilla into wedges for individual portions. Enjoy!
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 281 mg | 6% | |
*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.
