Low Sodium Tortilla de Patatas

Discover a heart-healthy twist on a Spanish classic with this Low Sodium Tortilla de Patatas recipe! Perfectly tender Yukon Gold potatoes and sweet yellow onions are gently cooked in rich olive oil, then bound together with fluffy eggs to create a golden, savory masterpiece—all with no added salt. Ideal for those watching their sodium intake, this recipe lets the natural flavors of the simple ingredients shine. A dash of black pepper or a sprinkle of fresh parsley can be added for extra flair, making it versatile enough for breakfast, brunch, or a light dinner. With just 20 minutes of hands-on prep time, this low-sodium take on the beloved tortilla española is a nourishing and satisfying option that’s as easy to make as it is delicious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

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

Directions

Step 1

Peel the Yukon Gold potatoes and slice them into thin rounds, about 1/8-inch thick. Use a mandoline slicer if available for consistency.

Step 2

Peel the yellow onion and slice it thinly into half-moons.

Step 3

Heat 3 tablespoons of olive oil in a large, non-stick frying pan over medium heat. Add the sliced potatoes and onions, stirring to coat them evenly with the oil.

Step 4

Reduce the heat to medium-low and cook the potatoes and onions for 15-20 minutes, stirring occasionally. They should soften but not brown.

Step 5

While the potatoes and onions cook, crack the eggs into a large mixing bowl and beat them lightly until combined. Add black pepper if desired.

Step 6

Once the potatoes and onions are tender, remove them from the pan using a slotted spoon and add them to the beaten eggs. Let the mixture sit for 5 minutes to allow the flavors to meld.

Step 7

Wipe the frying pan clean and add the remaining olive oil. Heat over medium heat, then pour the potato, onion, and egg mixture into the pan. Spread it out evenly using a spatula.

Step 8

Cook the tortilla on medium-low heat for 5-8 minutes until the edges are set and the middle is still slightly jiggly.

Step 9

Place a large plate over the pan, invert the tortilla onto the plate, then carefully slide it back into the pan to cook the other side. Cook for another 5-8 minutes until fully set and golden on both sides.

Step 10

Remove the tortilla from the pan and let it cool slightly before slicing.

Step 11

Garnish with fresh parsley if desired and serve warm or at room temperature.

Nutrition Facts

Serving size	(1308.2g)

Amount per serving	% Daily Value*
Calories	1593.8

Total Fat 85.3g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1116mg	0%
Sodium 487.4mg	0%
Total Carbohydrate 157.5g	0%
Dietary Fiber 13.7g	0%
Total Sugars 12.9g
Protein 55.7g	0%

Vitamin D 246IU	0%
Calcium 315.4mg	0%
Iron 12.1mg	0%
Potassium 4003.5mg	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: 47.4%

Protein: 13.7%

Carbs: 38.9%