Low Fat Tortilla de Patatas

Indulge in the classic flavors of Spain with a lighter twist in this Low Fat Tortilla de Patatas! This healthier take on the traditional Spanish omelette features tender potatoes, sweet onions, and fluffy eggs cooked to golden perfection with just 2 tablespoons of olive oil. By using a clever cooking technique that adds a splash of water instead of extra oil, this dish keeps the texture rich and satisfying while reducing fat content. Perfect for breakfast, brunch, or a light dinner, this wholesome recipe is as versatile as it is delicious. Serve it warm or at room temperature, sliced into wedges or squares, and pair with a crisp side salad for a complete, guilt-free meal. Ready in under an hour and made with simple, pantry-friendly ingredients, this low-fat tortilla de patatas is a heart-healthy crowd-pleaser you’ll want to make again and again!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 4 large Eggs
• 1 medium Onion
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Peel the potatoes and slice them thinly, about 1/8 inch thick. Alternatively, you can dice them into small cubes.

Step 2

Peel and finely slice the onion into thin strips.

Step 3

Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Add the sliced potatoes and onions, then sprinkle with salt and black pepper.

Step 4

Cook the potatoes and onions for about 10-15 minutes, stirring occasionally, until softened and lightly golden. If needed, add a couple of tablespoons of water during cooking to prevent sticking, instead of adding more oil.

Step 5

In a large bowl, whisk the eggs and season with a pinch of salt and black pepper.

Step 6

Once the potatoes and onions have softened, remove the pan from the heat and let them cool slightly for 5 minutes.

Step 7

Transfer the potato and onion mixture into the bowl with the whisked eggs. Stir gently to combine, ensuring all the potatoes are coated in the egg mixture.

Step 8

Wipe the frying pan clean and heat the remaining 1 tablespoon of olive oil over medium-low heat.

Step 9

Pour the potato and egg mixture into the pan, spreading it evenly with a spatula. Cook on medium-low heat for 8-10 minutes, or until the edges are set and the bottom is golden brown.

Step 10

Place a large plate or flat lid over the pan, then carefully flip the tortilla onto the plate. Slide it back into the pan to cook the other side for another 5-7 minutes, or until fully set and cooked through.

Step 11

Once cooked, transfer the tortilla de patatas to a serving plate. Allow it to cool slightly before slicing it into wedges or squares. Serve warm or at room temperature.

Nutrition Facts

Serving size	(885.1g)

Amount per serving	% Daily Value*
Calories	1073.9

Total Fat 48.0g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 2699.6mg	0%
Total Carbohydrate 123.2g	0%
Dietary Fiber 13.4g	0%
Total Sugars 13.7g
Protein 39.8g	0%

Vitamin D 164IU	0%
Calcium 225.3mg	0%
Iron 9.8mg	0%
Potassium 3214.8mg	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: 39.9%

Protein: 14.7%

Carbs: 45.5%