Whole30 Tortilla de Patatas
Experience the wholesome delight of this Whole30 Tortilla de Patatas, a healthier twist on the classic Spanish omelet. Crafted with simple, Whole30-compliant ingredients like tender gold potatoes, caramelized yellow onions, and creamy eggs, this dish is cooked to perfection in extra-virgin olive oil for a rich, savory flavor. Ideal for a hearty breakfast or a satisfying snack, the tortilla boasts a golden crust and soft, flavorful center that’s sure to impress. With just six basic ingredients and straightforward techniques, including the iconic flipping method, this recipe is both approachable and authentic. Serve the tortilla warm or at room temperature and pair with a crisp side salad for a balanced meal. Perfect for Whole30 followers or anyone seeking a paleo-inspired dish, this grain-free, dairy-free recipe is a true celebration of simple comfort food.
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Recipe Information
Ingredients
- 4 medium Gold potatoes
- 1 large Yellow onion
- 0.25 cup Extra-virgin olive oil
- 6 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Use a mandoline slicer if available for uniform thickness.
Peel and thinly slice the onion into half-moons.
In a large skillet over medium heat, heat the olive oil. Add the sliced potatoes and onions, stirring to coat them evenly in the oil.
Cook the potatoes and onions over medium-low heat, stirring occasionally, until the potatoes are tender but not browned, about 15 minutes.
While the potatoes and onions cook, crack the eggs into a large bowl. Add the salt and black pepper, then whisk until fully combined and slightly frothy.
Once the potatoes and onions are cooked, remove the skillet from the heat. Use a slotted spoon to transfer the mixture into the bowl with the eggs, leaving the excess oil in the skillet. Stir gently to combine.
Return the skillet to medium heat, adding a small amount of the reserved oil if needed to coat the bottom of the pan.
Pour the egg, potato, and onion mixture into the skillet, spreading it out evenly. Lower the heat to medium-low.
Cook the tortilla for 8-10 minutes, or until the edges start to set and the bottom is golden brown. Occasionally run a spatula around the edges to prevent sticking.
To flip the tortilla, place a large plate over the skillet. Carefully invert the skillet so the tortilla transfers onto the plate.
Slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes until fully set and cooked through.
Remove the skillet from the heat and let the tortilla cool slightly before slicing it into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 782 mg | 17% | |
*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.
