Whole30 Spanish Potato Tortilla
Indulge in the traditional flavors of Spain with this Whole30 Spanish Potato Tortilla, a wholesome and satisfying dish perfect for any meal of the day. Featuring tender russet potatoes, sweet caramelized onions, and rich, fluffy eggs, this gluten-free and dairy-free recipe adheres to the Whole30 program while maintaining the integrity of the classic tortilla española. Cooked to golden perfection in extra-virgin olive oil, this protein-packed skillet dish is seasoned with sea salt, black pepper, and optional garlic powder for a subtle depth of flavor. Ready in just 45 minutes and serving up to six, it pairs beautifully with a fresh parsley garnish and can be enjoyed warm or at room temperature. Whether for breakfast, lunch, or dinner, this potato tortilla is a simple yet elegant addition to your meal plan that anyone can master.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 large yellow onion
- 0.25 cup extra-virgin olive oil
- 8 large eggs
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon garlic powder (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline slicer if you have one for uniform slices.
Peel and slice the onion into thin strips or rings.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the sliced potatoes and onions, and sauté for 10-12 minutes, stirring frequently, until the potatoes are tender but not breaking apart. Add a pinch of salt while cooking.
In a large mixing bowl, crack the eggs and whisk them until well-beaten. Add the sea salt, black pepper, and garlic powder (if using).
Once the potatoes and onions are cooked, remove them from the skillet and allow them to cool for 5-7 minutes. Gently stir them into the beaten eggs, ensuring everything is well-coated.
Wipe the skillet clean and heat the remaining 2 tablespoons of olive oil over medium-low heat. Pour the potato-egg mixture back into the skillet, spreading it out evenly.
Cook the tortilla over medium-low heat for 8-10 minutes, until the edges are set and the bottom is golden brown. To prevent burning, ensure the heat is not too high.
Run a silicone spatula around the edges of the tortilla to loosen it from the skillet. Place a large plate or flat lid over the skillet, and carefully flip the tortilla onto the plate.
Slide the tortilla back into the skillet, uncooked side down, and cook for another 8-10 minutes on medium-low heat until fully set and golden brown on both sides.
Remove the tortilla from the skillet and let it rest for 5 minutes before slicing. Garnish with fresh parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 2997 mg | 130% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 15.9 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 370 mg | 28% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4674 mg | 99% | |
*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.
