Whole30 Almagro Tortilla
Elevate mealtime with this hearty and nutritious Whole30 Almagro Tortilla, a Spanish-inspired twist that's both paleo-friendly and packed with flavor. Made with tender sweet potatoes, caramelized onions, fluffy eggs, and a touch of fresh parsley, this dish is the ultimate comfort food without compromising on your Whole30 goals. Perfectly seasoned with sea salt and freshly ground black pepper, and cooked to golden perfection, this tortilla is as versatile as it is delicious—ideal for breakfast, lunch, or dinner. With just one pan and simple ingredients, this recipe offers an easy, wholesome way to enjoy a classic Spanish favorite. Plus, it’s great served warm or at room temperature, making it perfect for meal prep or entertaining.
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Recipe Information
Ingredients
- 3 medium sweet potatoes
- 1 large onion
- 5 tablespoons extra virgin olive oil
- 6 large eggs
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and thinly slice the sweet potatoes using a mandoline or sharp knife to ensure uniform thin slices. Set aside.
Peel and thinly slice the onion. Heat 3 tablespoons of olive oil in a large, non-stick frying pan over medium heat. Add the onion slices and cook until they become translucent and soft, stirring frequently, about 5-7 minutes.
Add the sweet potato slices to the pan, layering them evenly over the onions. Sprinkle with sea salt and black pepper, and cook, covered, for about 10-15 minutes, stirring occasionally, until the sweet potatoes are tender.
Meanwhile, in a large bowl, beat the eggs. Chop the parsley finely and add it to the eggs, stirring to combine.
Once the sweet potatoes are tender, add them to the beaten eggs, making sure they are well coated.
Wipe the frying pan with a paper towel and return it to medium heat. Add the remaining 2 tablespoons of olive oil, and pour the egg and sweet potato mixture into the pan. Cook for 5-7 minutes, or until the bottom is set but the top is still slightly runny.
Using a large plate, carefully flip the tortilla over. Slide it back into the pan and cook for another 5 minutes, until it is fully set and golden brown on each side.
Remove from heat and let it sit for a few minutes before slicing into wedges. Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 99.7 g | 36% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 23.0 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 337 mg | 26% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2039 mg | 43% | |
*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.
