Low Sodium Almagro Tortilla

Elevate your brunch table with this flavorful and heart-healthy Low Sodium Almagro Tortilla, a Spanish-inspired dish that offers a delicious twist on the classic tortilla de patatas. This recipe features tender potatoes, sweet red bell pepper, and caramelized onions, all folded into a fluffy mixture of protein-rich eggs seasoned with garlic powder and black pepper. Cooked to golden perfection and finished in the oven, this low-sodium alternative skips the salt without sacrificing taste, allowing the natural flavors of the vegetables to shine. Garnished with fresh parsley for a bright finish, this tortilla is perfect for a wholesome breakfast, a light lunch, or an easy dinner option. With minimal prep and simple ingredients, this healthy and satisfying dish is guaranteed to become a go-to in your recipe repertoire.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 1 large Red bell pepper
• 1 large Onion
• 6 large Eggs
• 3 tablespoons Olive oil
• 0.5 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 2 tablespoons Fresh parsley

Directions

Step 1

Peel and thinly slice the potatoes. De-seed and slice the red bell pepper into strips. Peel and slice the onion thinly.

Step 2

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the potatoes, red bell pepper, and onion. Cook, stirring occasionally, for about 15 minutes until the potatoes are tender and the vegetables are lightly browned.

Step 3

While the vegetables are cooking, crack the eggs into a large bowl. Add black pepper and garlic powder, then beat until well combined.

Step 4

Once the vegetables are cooked, remove from heat and let them cool slightly. Preheat the oven to 350°F (175°C).

Step 5

Add the cooled vegetables to the beaten eggs and mix gently to combine.

Step 6

Add the remaining 1 tablespoon of olive oil to the skillet and heat over medium heat. Pour the egg and vegetable mixture into the skillet, spreading it out evenly.

Step 7

Cook on the stovetop for 5 minutes until the edges begin to set.

Step 8

Transfer the skillet to the preheated oven and bake for 10 more minutes until the tortilla is fully set and has a lightly golden top.

Step 9

Remove from the oven and let cool slightly before garnishing with freshly chopped parsley.

Step 10

Slice into wedges and serve warm.

Nutrition Facts

Serving size	(1503.8g)

Amount per serving	% Daily Value*
Calories	1704.8

Total Fat 72.6g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1116mg	0%
Sodium 524.9mg	0%
Total Carbohydrate 203.9g	0%
Dietary Fiber 24.4g	0%
Total Sugars 25.4g
Protein 62.8g	0%

Vitamin D 246IU	0%
Calcium 362.0mg	0%
Iron 16.1mg	0%
Potassium 5445.9mg	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: 38.0%

Protein: 14.6%

Carbs: 47.4%