Low Fat Tortilla de Patatas (Spanish Potato Omelette)
Discover a lighter twist on a Spanish classic with this Low Fat Tortilla de Patatas (Spanish Potato Omelette). Packed with tender potatoes, sweet onions, and fluffy eggs, this healthier version uses minimal olive oil while still delivering authentic flavors and a satisfying golden crust. Perfect for busy weeknights, this dish comes together in just 40 minutes and serves as a versatile option for breakfast, brunch, or even a quick dinner. Whether served warm or at room temperature, it pairs beautifully with a simple side salad or crusty bread. Wholesome and easy to prepare, this low-fat Spanish potato omelette is a guilt-free indulgence you’ll want to make on repeat!
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Ingredients
- 500 g Potatoes
- 6 Eggs
- 1 medium Onion
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Directions
Step 1
Peel the potatoes and cut them into thin slices (about 2-3 mm thick).
Step 2
Peel and finely slice the onion.
Step 3
Add 1 tbsp of olive oil to a large non-stick skillet over medium heat. Add the sliced onion and cook for 3-4 minutes until softened.
Step 4
Add the potato slices to the skillet along with 3-4 tbsp of water. Cover with a lid and cook over low to medium heat for 10-12 minutes, stirring occasionally, until the potatoes are tender. Add an extra splash of water if needed to keep the mixture from sticking.
Step 5
In a large bowl, crack the eggs and beat them with the salt and black pepper.
Step 6
Once the potatoes and onions are cooked, remove them from the skillet and let them cool for a few minutes. Then, transfer them into the beaten eggs and gently mix to ensure all the potatoes are coated.
Step 7
Wipe the skillet clean and add the remaining 1 tbsp of olive oil. Heat it over medium-low heat.
Step 8
Pour the potato and egg mixture into the skillet, spreading it evenly. Cook on low heat for 8-10 minutes, or until the edges are set and the bottom is golden brown.
Step 9
Carefully place a large plate over the skillet and flip the tortilla onto the plate. Gently slide it back into the skillet to cook the other side for an additional 4-5 minutes, until fully cooked through.
Step 10
Once cooked, transfer the tortilla to a plate and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (985.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1217.9 |
| Total Fat 57.5g | 0% |
| Saturated Fat 13.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1116mg | 0% |
| Sodium 2841.6mg | 0% |
| Total Carbohydrate 123.9g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 14.1g | |
| Protein 52.4g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 281.3mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 3352.8mg | 0% |
Source of Calories