Low Fat Tortilla de Patata
Discover the perfect guilt-free twist on a Spanish classic with this Low Fat Tortilla de Patata! Packed with tender potatoes, sweet caramelized onions, and fluffy eggs, this lightened-up version incorporates skim milk and a touch of extra virgin olive oil to deliver all the comforting flavors you love with a fraction of the fat. Ideal for a healthy breakfast, brunch, or tapas night, this quick and easy recipe comes together in just 40 minutes and requires only one skillet. By using cooking spray and simple flipping techniques, you’ll achieve a perfectly golden, soft, and satisfying tortilla that’s both wholesome and delicious. Best served warm or at room temperature, this nutritious spin on a traditional dish strikes the perfect balance between indulgence and health-conscious eating.
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Ingredients
- 500 grams Potatoes
- 1 medium Yellow onion
- 4 large Eggs
- 50 milliliters Skim milk
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0 as needed Cooking spray
Directions
Step 1
Peel and thinly slice the potatoes into 1/8-inch-thick rounds. For faster cooking, you can also dice the potatoes into small cubes.
Step 2
Peel and finely slice the onion into thin half-moons.
Step 3
Preheat a large nonstick skillet over medium heat and spray lightly with cooking spray.
Step 4
Add the tablespoon of olive oil to the skillet, followed by the potatoes and onions. Stir to coat evenly in the oil. Cook for 10-12 minutes, stirring occasionally, until the potatoes are tender but not browned. Add a small splash of water if needed to prevent sticking.
Step 5
In a large mixing bowl, beat the eggs with the skim milk, salt, and pepper until well combined.
Step 6
Once the potatoes and onions are cooked, transfer them to the bowl with the egg mixture. Gently fold everything together until the potatoes are evenly coated.
Step 7
Wipe the skillet clean and lightly coat it with cooking spray to prevent sticking. Heat the skillet over medium-low heat.
Step 8
Pour the potato and egg mixture back into the skillet and spread it out evenly. Cook for 8-10 minutes, or until the edges set and the center is mostly firm. To help the top set, you can cover the skillet with a lid or a plate.
Step 9
To flip the tortilla, place a large plate over the skillet and invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 3-5 minutes, until fully cooked through and lightly golden.
Step 10
Once cooked, transfer the tortilla to a clean plate and let it rest for a few minutes before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (884.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 939.4 |
| Total Fat 34.0g | 0% |
| Saturated Fat 8.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 745.5mg | 0% |
| Sodium 2719.6mg | 0% |
| Total Carbohydrate 120.9g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 13.9g | |
| Protein 40.7g | 0% |
| Vitamin D 186.7IU | 0% |
| Calcium 283.1mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 3212.6mg | 0% |
Source of Calories