High Protein Tortilla de Patatas (Spanish Potato Omelette)
Elevate a classic Spanish favorite with this *High Protein Tortilla de Patatas (Spanish Potato Omelette)*, a hearty twist on tradition that’s perfect for fitness enthusiasts and foodies alike. This recipe retains the comforting flavors of tender potatoes, sweet onions, and rich eggs while incorporating protein-packed chickpeas for an extra nutritional boost. The chickpea blend seamlessly enriches the omelette’s texture, making it creamy and satisfying without overpowering its authentic essence. Seasoned with a hint of paprika for a smoky flair, this dish comes together in just 45 minutes and can be enjoyed warm, at room temperature, or cold. Whether served as a main course or paired with a crisp salad, this versatile and nutrient-dense tortilla is a wholesome, family-friendly treat that combines classic Mediterranean charm with modern health-conscious eating.
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Ingredients
- 4 medium (about 600g) Large potatoes
- 6 large Eggs
- 1 cup (about 160g) Cooked chickpeas
- 4 tablespoons Extra virgin olive oil
- 1 large, finely sliced Onion
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons (optional) Paprika
Directions
Step 1
Peel the potatoes and slice them into thin rounds (about 1/8 inch thick). Pat them dry with a clean kitchen towel to remove excess moisture.
Step 2
Heat 3 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium heat. Add the sliced potatoes and onion, stirring occasionally, and cook until soft but not browned, about 10-12 minutes.
Step 3
While the potatoes are cooking, whisk the eggs in a large mixing bowl. Blend the cooked chickpeas into a smooth paste using a food processor or blender, then fold the chickpea paste into the eggs. Add salt, black pepper, and paprika (if using) to the egg mixture.
Step 4
Once the potatoes and onion are tender, drain them using a slotted spoon and add the mixture to the bowl with the eggs. Stir gently to combine, making sure the potatoes and onion are fully coated in the egg mixture.
Step 5
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat. Pour the potato and egg mixture back into the skillet, spreading it out evenly with a spatula.
Step 6
Cook the tortilla over medium-low heat for 8-10 minutes, gently loosening the edges with a spatula as it cooks. When the edges are set and the center is only slightly runny, carefully flip the tortilla onto a large plate or use a flat lid.
Step 7
Slide the tortilla back into the skillet, uncooked side down, and cook for another 5-6 minutes until golden brown and fully set.
Step 8
Allow the tortilla to cool slightly before slicing. Serve warm, at room temperature, or cold. Enjoy as a main dish or alongside a fresh salad for a balanced meal.
Nutrition Facts
| Serving size | (3128.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3356.5 |
| Total Fat 92.4g | 0% |
| Saturated Fat 18.7g | 0% |
| Cholesterol 1116mg | 0% |
| Sodium 2980.5mg | 0% |
| Total Carbohydrate 547.7g | 0% |
| Dietary Fiber 78.9g | 0% |
| Total Sugars 39.2g | |
| Protein 110.9g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 538.1mg | 0% |
| Iron 32.6mg | 0% |
| Potassium 14052.3mg | 0% |
Source of Calories