Low Sodium Tortilla de Patatas (Spanish Potato Omelette)
Delight in the comforting flavors of traditional Spanish cuisine with this Low Sodium Tortilla de Patatas (Spanish Potato Omelette), a lighter take on the classic dish that doesn’t compromise on taste. Made with tender Yukon Gold potatoes, sweet caramelized onions, and golden eggs, this recipe skips the added salt to offer a heart-healthy option without sacrificing the signature creaminess and rich texture of the original. Carefully layered and cooked to perfection in olive oil, the omelette boasts a beautifully golden exterior and a soft, flavorful center. Perfect for brunches, light lunches, or even a dinner side dish, this low sodium recipe is as versatile as it is easy to make, serving up authentic Spanish flavors in every slice. Serve it warm or at room temperature for a simple yet satisfying meal that’s sure to impress.
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Ingredients
- 4 medium Yukon Gold potatoes
- 1 medium Yellow onion
- 6 large Eggs
- 4 tablespoons Olive oil
- 0.25 teaspoons Ground black pepper (optional)
Directions
Step 1
Peel the potatoes and cut them into thin slices, about 1/8-inch thick. Set aside.
Step 2
Peel and thinly slice the onion into half-moons.
Step 3
Heat 2 tablespoons of olive oil in a large nonstick or cast-iron skillet over medium heat. Add the sliced onions and potatoes, layering them in the pan as evenly as possible.
Step 4
Reduce the heat to medium-low, cover the skillet with a lid, and let the potatoes and onions cook for 15–20 minutes, stirring occasionally to prevent sticking. Cook until the potatoes are tender but not browned.
Step 5
While the potatoes are cooking, crack the eggs into a large mixing bowl and lightly beat them with a fork. Add black pepper for seasoning, if desired, but omit salt to keep the dish low-sodium.
Step 6
Once the potatoes and onions are fully cooked, remove them from the skillet with a slotted spoon and let them cool for 5 minutes. Reserve the cooking oil in the skillet.
Step 7
Gently fold the cooled potato and onion mixture into the beaten eggs, ensuring everything is evenly combined. Be careful not to mash the potatoes.
Step 8
Heat the remaining 2 tablespoons of olive oil in the skillet over medium heat. Once the oil is hot, pour the egg, potato, and onion mixture evenly into the skillet. Flatten the surface with a spatula.
Step 9
Cook the tortilla over medium-low heat for 6–8 minutes or until the edges are set and the bottom is golden brown. Shake the skillet gently to ensure the tortilla doesn’t stick.
Step 10
Using a large plate, carefully invert the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down, and cook for another 6–8 minutes until fully set and golden brown on both sides.
Step 11
Once cooked, transfer the tortilla onto a serving plate and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1266.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1576.0 |
| Total Fat 85.2g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1116mg | 0% |
| Sodium 485.4mg | 0% |
| Total Carbohydrate 153.5g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 11.2g | |
| Protein 55.1g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 302.8mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 3934.6mg | 0% |
Source of Calories