Whole30 Tortilla de Patata
Discover the perfect fusion of tradition and wellness with this Whole30 Tortilla de Patata recipe! This Spanish-inspired potato and onion omelette is a wholesome twist on a classic, crafted with just a handful of simple, Whole30-compliant ingredients like russet potatoes, eggs, and extra-virgin olive oil. The recipe emphasizes clean eating by eliminating dairy and grains while preserving the rich, comforting flavors of the original dish. With a quick prep time of only 15 minutes, the delicate process of cooking the potatoes and onions to tender perfection before combining them with whisked eggs ensures a silky texture with golden-brown edges. Whether served warm or at room temperature, this versatile tortilla makes an ideal option for breakfast, lunch, or a light dinner, and pairs beautifully with a crisp side salad or fresh veggies. Perfect for those following Whole30, gluten-free, or paleo diets, this flavorful Spanish omelette is a crowd-pleaser that highlights the beauty of simple ingredients.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Yellow onion
- 6 large Eggs
- 1 cup Extra-virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and cut them into thin slices, about 1/8-inch thick. Use a mandoline slicer if available for even slices.
Slice the onion in half, then cut it into thin slices.
Heat 1/2 cup of the olive oil in a large, non-stick skillet over medium heat. Once hot, add the sliced potatoes and onions. Cook, stirring occasionally, for about 10 minutes, or until the potatoes are tender but not browned. Add a pinch of salt while cooking.
While the potatoes and onions are cooking, crack the eggs into a large mixing bowl. Add the remaining salt and black pepper, then whisk until fully blended.
Once the potatoes and onions are cooked, use a slotted spoon to transfer them into the egg mixture. Stir gently until everything is well combined. Let the mixture rest for 5 minutes to allow the flavors to meld.
Clean the skillet and return it to the stove. Heat the remaining 1/2 cup olive oil over medium-low heat.
Pour the potato-egg mixture into the skillet, spreading it out evenly. Cook on medium-low heat for 8-10 minutes, or until the edges are set and the bottom of the tortilla begins to brown. Shake the skillet gently to ensure the tortilla doesn’t stick.
Place a large, flat plate or lid over the skillet. Carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side. Let it cook for another 5-7 minutes, or until fully set and lightly golden.
Once cooked, slide the tortilla de patata onto a clean plate and let it cool slightly before slicing into wedges.
Serve warm or at room temperature for a delicious, Whole30-compliant meal.
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.6 g | 342% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 14.4 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 289 mg | 22% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4202 mg | 89% | |
*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.
