Heart-Healthy Classic Spanish Egg Tortilla

Savor the authentic flavors of Spain with a heart-healthy twist in this Classic Spanish Egg Tortilla. Crafted with nutrient-rich extra virgin olive oil, tender russet potatoes, and caramelized onions, this dish is elevated by the addition of fluffy egg whites for a lighter, protein-packed take on the traditional recipe. Fresh parsley and a hint of thyme infuse vibrant herbal notes, while a pinch of salt and black pepper perfectly balances the flavor profile. Pan-cooked to golden perfection, this savory tortilla is not only delicious but also heart-smart, making it ideal for a wholesome breakfast, a quick weeknight dinner, or an elegant appetizer. Ready in just 45 minutes, it’s a simple yet satisfying option that can be served warm or at room temperature. Perfect for those seeking a Mediterranean-inspired dish with a focus on health and flavor.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large, sliced thinly yellow onion
• 3 medium, peeled and thinly sliced russet potatoes
• 4 whole large eggs
• 4 from large eggs egg whites
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the sliced onions and sauté until they become translucent and sweet, about 5 minutes.

Step 2

Add the thinly sliced potatoes to the skillet. Reduce the heat to low and cover with a lid. Cook the potatoes, stirring occasionally, until they are tender and cooked through, about 10-15 minutes.

Step 3

In a large bowl, whisk together the eggs and egg whites until frothy. Add the chopped parsley, thyme, salt, and pepper. Mix well to combine.

Step 4

When potatoes are tender, add them to the egg mixture and gently stir to coat the potatoes.

Step 5

Wipe the skillet clean and add the remaining tablespoon of olive oil. Heat over medium-low heat.

Step 6

Pour the egg and potato mixture back into the skillet, spreading it evenly. Cook without stirring for about 6-8 minutes, or until the edges begin to set.

Step 7

Using a spatula, gently loosen the edges of the tortilla. Place a large plate over the skillet and carefully flip the tortilla onto the plate.

Step 8

Slide the tortilla back into the skillet to cook the other side. Cook for an additional 5-7 minutes, or until the tortilla is set and lightly golden.

Step 9

Remove from heat and let it rest for a few minutes before slicing.

Step 10

Serve warm or at room temperature, cut into wedges.

Nutrition Facts

Serving size	(1042.9g)

Amount per serving	% Daily Value*
Calories	1159.2

Total Fat 48.3g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 0g
Cholesterol 744mg	0%
Sodium 1762.1mg	0%
Total Carbohydrate 136.8g	0%
Dietary Fiber 12.3g	0%
Total Sugars 13.4g
Protein 55.1g	0%

Vitamin D 160IU	0%
Calcium 250.8mg	0%
Iron 11.3mg	0%
Potassium 3697.1mg	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: 36.2%

Protein: 18.3%

Carbs: 45.5%