Heart-Healthy Almagro Tortilla

Elevate your weeknight meals with this Heart-Healthy Almagro Tortilla, a modern twist on the classic Spanish dish that prioritizes wellness without compromising on flavor. Featuring a wholesome mix of potatoes, sweet potatoes, and vibrant red bell peppers, this recipe is packed with nutrient-rich ingredients. The addition of egg whites and low-sodium vegetable broth creates a lighter, heart-smart variation while maintaining the tortilla's signature creamy texture. Sautéed garlic and fresh parsley infuse each bite with aromatic flair, and the cooking technique yields a beautifully golden, pan-fried masterpiece. Perfect for a nutritious breakfast, lunch, or dinner, this guilt-free tortilla pairs wonderfully with a crisp green salad or roasted vegetables. Ready in under an hour, it’s a savory sensation you’ll want to make again and again!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 large Eggs
• 2 large Egg Whites
• 400 grams Potatoes
• 200 grams Sweet Potatoes
• 1 medium Red Onion
• 1 medium Red Bell Pepper
• 2 tablespoons Olive Oil
• 150 milliliters Low-sodium Vegetable Broth
• 2 cloves Garlic
• 2 tablespoons, chopped Fresh Parsley
• 0.5 teaspoon Black Pepper
• 0.25 teaspoon Salt

Directions

Step 1

Peel and thinly slice the potatoes and sweet potatoes into uniform slices, about 1/8 inch thick.

Step 2

Thinly slice the red onion and bell pepper into strips.

Step 3

Mince the garlic cloves and set aside.

Step 4

In a non-stick frying pan, heat 1 tablespoon of olive oil over medium heat.

Step 5

Add the red onion and bell pepper to the pan and sauté for about 5 minutes until they begin to soften.

Step 6

Add the minced garlic, sliced potatoes, and sweet potatoes to the pan. Stir to combine.

Step 7

Pour the low-sodium vegetable broth over the potato mixture, cover, and cook for about 15-20 minutes, or until the potatoes are tender and the broth is absorbed.

Step 8

In a large bowl, beat the eggs and egg whites together. Stir in chopped parsley, black pepper, and salt.

Step 9

Once the potato mixture is cooked, gently combine it with the egg mixture in the large bowl.

Step 10

Wipe the frying pan clean. Add the remaining 1 tablespoon of olive oil and heat over medium heat.

Step 11

Pour the potato and egg mixture back into the pan, spreading it evenly.

Step 12

Cook the tortilla for about 5 minutes over medium-low heat until the edges are set.

Step 13

Carefully place a large plate over the pan and invert the tortilla onto the plate.

Step 14

Slide the tortilla back into the pan to cook the other side for another 5 minutes, or until fully set and cooked through.

Step 15

Allow the tortilla to cool slightly before slicing into wedges and serving.

Nutrition Facts

Serving size	(1311.4g)

Amount per serving	% Daily Value*
Calories	1230.8

Total Fat 48.2g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 1237.9mg	0%
Total Carbohydrate 152.2g	0%
Dietary Fiber 20.2g	0%
Total Sugars 25.4g
Protein 48.6g	0%

Vitamin D 164IU	0%
Calcium 306.8mg	0%
Iron 11.0mg	0%
Potassium 3193.4mg	0%

*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.

Source of Calories

Fat: 35.1%

Protein: 15.7%

Carbs: 49.2%