Whole30 Tortilla de Patatas (Spanish Potato Omelette)
Discover a healthier twist on a Spanish classic with this Whole30 Tortilla de Patatas! This traditional potato omelette is made with thinly sliced Yukon Gold potatoes, sweet yellow onions, and warmly spiced whisked eggs, all cooked to perfection in extra virgin olive oil. The recipe is entirely dairy-free, gluten-free, and compliant with Whole30 guidelines, making it an ideal dish for clean eating. With a balance of tender potatoes and soft eggs, this savory creation delivers authentic Spanish flavors while staying light and nourishing. Perfectly suited for breakfast, brunch, or a satisfying snack, this tortilla can be served warm or at room temperature, sliced into wedges for easy sharing. Requiring just a handful of simple ingredients and beginner-friendly techniques, it’s an approachable yet impressive dish that’s sure to delight your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 6 large Eggs
- 0.5 cup Extra virgin olive oil
- 1 large Yellow onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Garlic powder (optional)
Instructions
Peel and thinly slice the Yukon Gold potatoes into rounds about 1/8-inch thick. Pat them dry with a kitchen towel.
Peel and thinly slice the yellow onion, keeping the size consistent with the potato slices for even cooking.
Heat 1/4 cup of extra virgin olive oil in a large, oven-safe, non-stick skillet over medium heat. Once warm, add the potato slices and onion, stirring to coat them evenly in the oil.
Sprinkle the potato and onion mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Lower the heat to medium-low and cover the skillet with a lid.
Cook the potatoes and onions for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and the onions are soft and translucent. Do not over-brown them.
While the potatoes and onions cook, crack the eggs into a large bowl, add the remaining salt, black pepper, and garlic powder (if using), and whisk until fully combined.
Once the potatoes and onions are ready, remove them from the skillet with a slotted spoon and gently fold them into the whisked eggs. Let the mixture rest for 5 minutes.
Wipe the skillet clean and heat the remaining 1/4 cup of olive oil over medium-low heat. Pour the potato-egg mixture into the skillet and spread it out evenly.
Cook the omelette uncovered for 8-10 minutes, running a spatula along the edges occasionally to ensure it doesn't stick.
Preheat your oven broiler to high. Transfer the skillet to the oven and cook for 2-3 minutes, or until the top of the tortilla is set and lightly golden.
Remove the skillet from the oven and let the tortilla cool for 5 minutes. Carefully use a spatula to loosen it from the pan, then flip it out onto a serving plate.
Slice into wedges and serve warm or at room temperature. Enjoy this hearty Whole30-friendly Spanish classic!
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 12.9 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 316 mg | 24% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4006 mg | 85% | |
*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.
