High Protein Classic Spanish Egg Tortilla
Elevate your weeknight dinners with this High Protein Classic Spanish Egg Tortilla, a nutritious twist on the traditional Spanish favorite. Packed with wholesome ingredients like tender potatoes, sweet red bell peppers, vibrant spinach, and a combination of whole eggs and egg whites, this dish delivers a protein boost while remaining light and flavorful. Perfectly seasoned with a hint of black pepper and fresh parsley, this tortilla offers a golden, hearty texture with every bite. The recipe is easy to prepare and ready in just 40 minutes, making it an excellent choice for a quick, satisfying meal. Ideal for lunch, dinner, or even meal prep, this protein-rich Spanish tortilla can be enjoyed warm or at room temperature, paired with a crisp salad or as a standalone delight. Whether you're a fan of classic Spanish cuisine or simply looking for a balanced, delicious dish, this recipe is sure to impress!
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Ingredients
- 6 large eggs
- 4 large egg whites
- 3 medium potatoes
- 1 large onion
- 1 medium red bell pepper
- 2 cups spinach
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Directions
Step 1
Peel the potatoes and slice them thinly about 1/8-inch thick. Peel and thinly slice the onion.
Step 2
Deseed and thinly slice the red bell pepper.
Step 3
Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat.
Step 4
Add the potatoes, onion, and red bell pepper to the pan. Cook gently, stirring occasionally, until the potatoes are just tender, about 10-12 minutes.
Step 5
Meanwhile, in a large bowl, beat the eggs and egg whites together until fully combined. Season with salt and black pepper.
Step 6
Add the cooked potato mixture to the beaten eggs. Gently stir in the spinach and chopped parsley until evenly distributed.
Step 7
Wipe the pan clean and add the remaining tablespoon of olive oil. Heat over medium heat.
Step 8
Pour the egg and potato mixture back into the pan, spreading it evenly.
Step 9
Cook the tortilla on one side until the edges begin to set and the middle is slightly firm, about 8-10 minutes.
Step 10
Place a large, flat plate over the pan and carefully flip the tortilla onto the plate.
Step 11
Slide the tortilla back into the pan with the cooked side up and cook for another 5 minutes, or until completely set and golden on the other side.
Step 12
Slide the tortilla onto a serving plate. Let it cool slightly before cutting into wedges. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1457.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1580.8 |
| Total Fat 72.5g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 1116mg | 0% |
| Sodium 3136.2mg | 0% |
| Total Carbohydrate 161.9g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 23.0g | |
| Protein 72.5g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 368.2mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 4770.2mg | 0% |
Source of Calories