Low Sodium Classic Spanish Egg Tortilla
Experience the authentic flavors of Spain with this Low Sodium Classic Spanish Egg Tortilla, a wholesome twist on the beloved traditional dish. Made with tender Yukon Gold potatoes, sweet caramelized onions, and a rich blend of eggs seasoned with garlic powder and black pepper, this recipe omits excess salt without sacrificing flavor. The tortilla is cooked to golden perfection in olive oil, delivering a creamy, satisfying texture inside and a delightfully crisp exterior. With just a handful of simple, pantry-friendly ingredients, this low-sodium Spanish tortilla is easy to prepare and perfect for breakfast, brunch, or a light dinner. Garnish with fresh parsley for a pop of color and serve warm or at room temperature for a dish that’s as versatile as it is delicious. Healthy, hearty, and full of Mediterranean charm—this recipe will quickly become a household favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 medium Yukon Gold potatoes
- 6 Large eggs
- 4 tablespoons Olive oil
- 1 medium Yellow onion
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Directions
Step 1
Peel and thinly slice the Yukon Gold potatoes to about 1/8 inch thick. Pat them dry with a paper towel to remove excess moisture before cooking.
Step 2
Beat the eggs in a large bowl until they are well combined. Season the eggs with black pepper and garlic powder, then set aside.
Step 3
Peel and thinly slice the onion.
Step 4
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the sliced onions and cook until they are soft and translucent, about 5 minutes.
Step 5
Add the remaining olive oil to the skillet and increase the heat to medium-high. Add the potato slices, stirring occasionally, and cook until they are tender and lightly golden, about 10-12 minutes.
Step 6
Once the potatoes are cooked, transfer them along with the onions to the bowl containing the beaten eggs. Stir gently to combine, ensuring all potato slices are well-coated with the egg mixture.
Step 7
Wipe the skillet clean and reduce the heat to medium. Add a small amount of olive oil to lightly coat the skillet surface.
Step 8
Pour the potato and egg mixture back into the skillet. Cook undisturbed for about 8-10 minutes, or until the bottom is set and golden brown.
Step 9
Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side. Cook for an additional 3-5 minutes.
Step 10
Once the Spanish tortilla is set and golden on both sides, remove it from the skillet. Let it cool for a few minutes on a wire rack.
Step 11
Garnish with chopped fresh parsley, if desired, before slicing into wedges and serving.
Nutrition Facts
| Serving size | (1269.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1569.6 |
| Total Fat 86.7g | 0% |
| Saturated Fat 17.7g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1116mg | 0% |
| Sodium 480.6mg | 0% |
| Total Carbohydrate 158.5g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 10.2g | |
| Protein 53.8g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 306.4mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 3956.9mg | 0% |
Source of Calories