Heart-Healthy Tortilla de Patatas (Spanish Potato Omelette)

Elevate your brunch or dinner table with this Heart-Healthy Tortilla de Patatas, a wholesome twist on the classic Spanish potato omelette. Packed with tender Yukon Gold potatoes, zucchini slices, and sautéed onions, this recipe swaps some of the traditional whole eggs for egg whites to reduce cholesterol while maintaining its velvety texture. Cooked in just a touch of heart-friendly extra virgin olive oil, this one-pan wonder merges simplicity and nutrition in perfect harmony. With minimal prep and a beautifully golden finish, it’s an ideal choice for those seeking a light yet satisfying dish. Serve it warm or at room temperature, garnished with a sprinkle of fresh parsley for a burst of color and flavor. Try this Mediterranean-inspired delight today for a nutritious meal that doesn’t compromise on taste!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium (about 450g) Yukon Gold potatoes
• 1 medium (about 200g) Zucchini
• 4 Eggs
• 4 Egg whites
• 2 tablespoons Extra virgin olive oil
• 1 medium (about 150g) Yellow onion
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 1 tablespoon, chopped Fresh parsley (optional, for garnish)

Directions

Step 1

Peel and thinly slice the Yukon Gold potatoes into 1/8-inch thick rounds. Rinse the slices to remove excess starch and pat them dry with a clean towel.

Step 2

Trim the zucchini and slice it into thin rounds, matching the thickness of the potato slices.

Step 3

Finely chop the yellow onion.

Step 4

In a large non-stick skillet (10-12 inches in diameter), heat 1 tablespoon of extra virgin olive oil over medium heat.

Step 5

Add the onions to the skillet and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 6

Add the potato and zucchini slices to the skillet. Sprinkle with 1/4 teaspoon of salt and cook for 8-10 minutes, flipping the slices occasionally to ensure even cooking. The vegetables should be tender but not browned.

Step 7

While the vegetables cook, crack the eggs into a large bowl and add the egg whites. Beat them together with the remaining 1/4 teaspoon of salt and the ground black pepper until well combined.

Step 8

Once the vegetables are tender, remove them from the skillet using a slotted spoon. Let them cool slightly for 5 minutes before adding them to the egg mixture. Stir gently to combine.

Step 9

Clean the skillet with a paper towel and heat the remaining 1 tablespoon of olive oil over medium-low heat.

Step 10

Pour the egg and vegetable mixture into the skillet, spreading it out evenly. Reduce the heat to low and cook for 10-12 minutes without stirring, until the edges are set and the bottom is golden brown.

Step 11

To flip the tortilla, place a large plate over the skillet and carefully invert it onto the plate. Slide the tortilla back into the skillet with the uncooked side facing down. Cook for an additional 5-7 minutes until fully set and cooked through.

Step 12

Slide the tortilla onto a clean plate and let it cool slightly before slicing into wedges.

Step 13

Optional: Garnish with chopped fresh parsley before serving. Serve warm or at room temperature.

Nutrition Facts

Serving size	(2066.2g)

Amount per serving	% Daily Value*
Calories	1731.6

Total Fat 48.6g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 744mg	0%
Sodium 3682.3mg	0%
Total Carbohydrate 271.2g	0%
Dietary Fiber 22.6g	0%
Total Sugars 31.1g
Protein 70.3g	0%

Vitamin D 164IU	0%
Calcium 368.7mg	0%
Iron 14.8mg	0%
Potassium 6809.9mg	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: 24.3%

Protein: 15.6%

Carbs: 60.2%