High Protein Spanish Potato Tortilla

Elevate your breakfast, brunch, or light dinner with this High Protein Spanish Potato Tortilla—an irresistibly wholesome twist on the classic Spanish dish. Packed with tender Yukon Gold potatoes, caramelized onions, and a luscious mixture of eggs, chickpea flour, and creamy Greek yogurt, this recipe delivers a protein-rich, satisfying meal that’s as nutritious as it is comforting. Lightly seasoned with paprika, salt, and pepper, and beautifully garnished with fresh parsley, this tortilla is baked to golden perfection for a fluffy interior and a gorgeous crust. Whether enjoyed warm or at room temperature, it’s a versatile dish that’s perfect for meal prep, weeknight dinners, or sharing at tapas-style gatherings. Healthy, hearty, and bursting with flavor, this protein-packed Spanish potato tortilla is sure to become a new favorite in your kitchen.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Potatoes (Yukon Gold or Russet)
• 6 large Eggs
• 0.5 cups Chickpea flour
• 0.25 cups Greek yogurt (plain, nonfat)
• 1 small Onion
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Paprika (optional)
• 2 tablespoons Fresh parsley
• 0.25 cups Water

Directions

Step 1

Peel and thinly slice the potatoes into uniform rounds (about 1/8-inch thick). Peel and thinly slice the onion.

Step 2

Heat 2 tablespoons of olive oil in a large, oven-safe, nonstick skillet over medium heat. Add the potatoes and onion, and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender but not falling apart. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from heat and let cool slightly.

Step 3

In a large mixing bowl, combine the eggs, chickpea flour, Greek yogurt, water, and the other 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika (if using). Whisk until smooth and well combined.

Step 4

Gently fold the cooked potatoes and onions into the egg mixture, ensuring everything is evenly coated.

Step 5

Preheat the oven to 375°F (190°C). Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Once hot, pour the tortilla mixture into the skillet and spread it out evenly.

Step 6

Cook on the stovetop for 5-7 minutes, until the edges start to set. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the tortilla is fully set and golden on top.

Step 7

Allow the tortilla to cool in the skillet for 5 minutes, then carefully loosen the edges with a spatula. Invert the tortilla onto a plate or serving board.

Step 8

Sprinkle with chopped fresh parsley and cut into wedges. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1341.5g)

Amount per serving	% Daily Value*
Calories	1665.1

Total Fat 76.0g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1118.0mg	0%
Sodium 2901.8mg	0%
Total Carbohydrate 174.4g	0%
Dietary Fiber 18.6g	0%
Total Sugars 19.6g
Protein 74.1g	0%

Vitamin D 246IU	0%
Calcium 381.5mg	0%
Iron 14.3mg	0%
Potassium 3804.4mg	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: 40.8%

Protein: 17.7%

Carbs: 41.6%