Dairy-Free Almagro Tortilla
Dive into the flavors of Spain with this Dairy-Free Almagro Tortilla, a wholesome twist on the classic Spanish dish. Packed with layers of tender potatoes, sautéed onions, vibrant red bell pepper, and a touch of garlic, this recipe celebrates simple, fresh ingredients. Seasoned with smoky paprika and finished with a sprinkle of parsley, this protein-rich tortilla is cooked to golden perfection in olive oil, achieving a satisfying, crisp exterior and a soft, flavorful center—all without a drop of dairy. Perfect for breakfast, brunch, or a light dinner, this one-pan wonder is as versatile as it is delicious. Serve it warm, at room temperature, or packed up for your next picnic!
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Ingredients
- 4 large Potatoes
- 6 large Eggs
- 0.5 cup Olive oil
- 1 medium Onion
- 2 Garlic cloves
- 1 large Red bell pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Parsley
Directions
Step 1
Peel the potatoes and slice them thinly, about 1/8 inch thick. Set aside.
Step 2
Heat 1/4 cup of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes, and season them with a pinch of salt and pepper.
Step 3
Cook the potatoes for about 10-15 minutes, stirring occasionally, until they are tender but not browned. Remove from the skillet and set aside.
Step 4
While the potatoes are cooking, dice the onion and red bell pepper, and mince the garlic cloves.
Step 5
In the same skillet, add another 2 tablespoons of olive oil. Add the onion, garlic, and red bell pepper. Sauté over medium heat until the vegetables are soft and translucent, about 5-7 minutes.
Step 6
In a large bowl, beat the eggs and season with the remaining salt, pepper, and paprika. Add the cooked potatoes and sautéed vegetables to the egg mixture and gently combine.
Step 7
Wipe the skillet clean, and heat the remaining olive oil over medium heat.
Step 8
Pour the egg mixture into the skillet, spreading it evenly. Reduce the heat to low and cook for 10-15 minutes, or until the edges start to set.
Step 9
Cover the skillet with a large plate, flip the tortilla onto the plate, and then slide it back into the skillet to cook the other side.
Step 10
Cook for an additional 5-7 minutes, until both sides are golden brown and the eggs are cooked through.
Step 11
Remove the tortilla from the skillet, let it cool slightly, and garnish with chopped parsley before serving.
Step 12
Slice into wedges and serve warm or at room temperature.
Nutrition Facts
| Serving size | (1935.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2689.7 |
| Total Fat 143.2g | 0% |
| Saturated Fat 27.4g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 1116mg | 0% |
| Sodium 2925.0mg | 0% |
| Total Carbohydrate 284.5g | 0% |
| Dietary Fiber 33.2g | 0% |
| Total Sugars 27.9g | |
| Protein 72.3g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 421.6mg | 0% |
| Iron 21.2mg | 0% |
| Potassium 7533.0mg | 0% |
Source of Calories