Low Sodium Tortilla de Patata

Discover the wholesome flavor of this Low Sodium Tortilla de Patata, a heart-healthy twist on the beloved Spanish classic. Made with tender Yukon Gold potatoes, caramelized onions, and fluffy eggs, this recipe eliminates added salt without sacrificing its signature savory taste. A simple black pepper seasoning enhances the natural flavors, while olive oil ensures a golden, crispy exterior. Perfect for everything from a light breakfast to a satisfying dinner, this traditional Spanish omelette boasts minimal prep time and requires just a handful of pantry staples. Serve it warm or at room temperature, and elevate the presentation with a sprinkle of fresh parsley for a burst of color. Delightfully simple yet bursting with rustic Spanish charm, this low-sodium recipe is a must-try for anyone seeking a healthier take on comfort food!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Yukon Gold potatoes
• 6 large Eggs
• 6 tablespoons Olive oil
• 1 medium Yellow onion
• 2 tablespoons Fresh parsley (optional, for garnish)
• 0.25 teaspoons Black pepper

Directions

Step 1

Peel the potatoes and slice them into thin rounds, roughly 1/8-inch thick. Set aside.

Step 2

Peel and thinly slice the onion into half-moon shapes.

Step 3

Heat 4 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the potatoes and onion slices to the skillet.

Step 4

Cook the potatoes and onions gently, stirring occasionally, until softened but not browned (about 15 minutes). If necessary, lower the heat to prevent browning.

Step 5

In a large mixing bowl, crack the eggs and whisk them together until fully combined. Add black pepper and mix again.

Step 6

Using a slotted spoon, transfer the cooked potatoes and onions into the bowl with the whisked eggs. Stir until everything is evenly coated and let it sit for 5 minutes to allow the flavors to meld.

Step 7

Clean the skillet and heat the remaining 2 tablespoons of olive oil over medium heat. Pour the potato-egg mixture into the skillet and spread it out evenly.

Step 8

Cook the tortilla on medium-low heat for 8-10 minutes until the bottom is set and golden brown (check by lifting the edge gently with a spatula).

Step 9

To flip the tortilla de patata, place a large plate or lid over the skillet. Carefully invert the skillet, transferring the tortilla onto the plate.

Step 10

Slide the tortilla back into the skillet, uncooked side down, and cook for an additional 4-5 minutes until fully set and golden on both sides.

Step 11

Remove the tortilla from the skillet and let it rest for a few minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm or at room temperature.

Nutrition Facts

Serving size	(1295.8g)

Amount per serving	% Daily Value*
Calories	1828.3

Total Fat 113.2g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 8.0g
Cholesterol 1116mg	0%
Sodium 486.5mg	0%
Total Carbohydrate 153.5g	0%
Dietary Fiber 12.9g	0%
Total Sugars 11.2g
Protein 55.2g	0%

Vitamin D 246IU	0%
Calcium 304.9mg	0%
Iron 12.1mg	0%
Potassium 3939.5mg	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: 55.0%

Protein: 11.9%

Carbs: 33.1%