Low Fat Almagro Tortilla

Lighten up your mealtime with this irresistible Low Fat Almagro Tortilla, a healthier spin on the classic Spanish dish! Packed with tender potatoes, caramelized onion, and fluffy eggs blended with extra egg whites, this recipe delivers all the traditional flavors you love with less fat. By using just a modest amount of olive oil and relying on low-and-slow cooking techniques, this tortilla achieves its signature golden crust without the guilt. Fresh parsley adds a bright, herbaceous finish, making it perfect for brunch, lunch, or even a satisfying dinner. Serve warm or at room temperature, cut into wedges, for a wholesome, crowd-pleasing dish that’s as versatile as it is delicious. Keywords: Low Fat Almagro Tortilla, healthy Spanish tortilla recipe, low-fat potato omelette, easy tortilla Española.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 4 large Eggs
• 2 large Egg whites
• 1 medium Onion
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Peel and thinly slice the potatoes. Set aside in a bowl of cold water to prevent browning.

Step 2

Finely chop the onion.

Step 3

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and a pinch of salt, cooking until the onion becomes translucent, about 5 minutes.

Step 4

Drain the potatoes and pat them dry with paper towels. Add them to the skillet with the onion, spreading them out evenly. Season with salt and pepper.

Step 5

Reduce the heat to low, cover the skillet, and let the potatoes cook slowly, stirring occasionally, until they are tender but not browned, about 20 minutes.

Step 6

In a large bowl, beat the eggs and egg whites together. Season with a bit more salt and pepper.

Step 7

Once the potatoes are cooked, drain any excess oil from the skillet. Add the potatoes and onions to the egg mixture, stirring gently to combine.

Step 8

Wipe the skillet clean and add the remaining tablespoon of olive oil, heating it over medium heat.

Step 9

Pour the potato and egg mixture into the skillet, spreading it evenly. Lower the heat and cook until the edges start to set but the center is still slightly runny, about 5-7 minutes.

Step 10

Using a large plate, cover the skillet and carefully flip the tortilla onto the plate.

Step 11

Slide the tortilla back into the skillet to cook the other side, about 3-5 more minutes, until fully set.

Step 12

Transfer the tortilla to a serving plate, sprinkle with freshly chopped parsley, and let it cool slightly before slicing.

Step 13

Serve warm or at room temperature, cut into wedges.

Nutrition Facts

Serving size	(958.8g)

Amount per serving	% Daily Value*
Calories	1111.2

Total Fat 48.0g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 2813.7mg	0%
Total Carbohydrate 125.2g	0%
Dietary Fiber 13.6g	0%
Total Sugars 14.3g
Protein 47.1g	0%

Vitamin D 164IU	0%
Calcium 240.6mg	0%
Iron 10.2mg	0%
Potassium 3385.4mg	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: 38.5%

Protein: 16.8%

Carbs: 44.7%