Low Fat Spanish Potato Tortilla
Discover the lighter side of a classic with this Low Fat Spanish Potato Tortilla, a healthier twist on the beloved Spanish dish that's perfect for any meal of the day. Crafted with tender slices of potatoes, sweet diced onion, and just a splash of olive oil, this recipe achieves all the rich, comforting flavors of the traditional version with far less fat. The secret lies in gently cooking the potatoes and onions to perfection and binding them with fluffy, seasoned eggs for a golden tortilla that's soft on the inside and slightly crisp on the outside. With minimal use of oil and a few simple ingredients, this low-fat version is as nutritious as it is delicious. Ready in under an hour, this recipe serves four and pairs beautifully with a crisp green salad or crusty bread, making it an ideal choice for a light lunch, dinner, or even a weekend brunch.
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Ingredients
- 400 grams Potatoes
- 1 medium Onion
- 5 large Eggs
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0 as needed Non-stick cooking spray
Directions
Step 1
Peel the potatoes and slice them thinly (approximately 2-3 mm thick). Use a mandoline slicer for uniformity if possible.
Step 2
Dice the onion into small pieces.
Step 3
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and diced onion, stirring to coat them evenly in the oil.
Step 4
Reduce the heat to low, cover the pan with a lid, and cook the potatoes and onions for 10-12 minutes, stirring occasionally, until the potatoes are just tender. Avoid browning them. Add a pinch of salt to help release moisture.
Step 5
While the potatoes and onions cook, crack the eggs into a large mixing bowl. Add 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Beat the eggs until slightly frothy.
Step 6
Once the potatoes and onions are cooked, transfer them to the bowl with the beaten eggs. Gently stir the mixture to evenly combine, ensuring the potatoes are coated in the egg mixture. Let it rest for 5 minutes to allow the flavors to meld.
Step 7
Wipe the skillet clean, then heat the remaining 1 tablespoon of olive oil over medium-low heat. Lightly coat the pan with non-stick cooking spray for extra insurance against sticking.
Step 8
Pour the potato-egg mixture into the skillet, spreading it evenly. Cook on medium-low heat for about 10-12 minutes, or until the mixture is mostly set but still slightly runny on top.
Step 9
To flip the tortilla, place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down, and cook for an additional 5-7 minutes until fully set and golden brown on both sides.
Step 10
Remove the tortilla from the skillet and let it rest for 5 minutes before slicing. Serve warm or at room temperature. This dish pairs perfectly with a simple green salad or crusty bread.
Nutrition Facts
| Serving size | (831.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1053.4 |
| Total Fat 52.8g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 930mg | 0% |
| Sodium 1580.3mg | 0% |
| Total Carbohydrate 102.0g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 12.7g | |
| Protein 43.5g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 235.8mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 2741.5mg | 0% |
Source of Calories