Mediterranean Diet Almagro Tortilla

Experience a vibrant twist on a Spanish classic with this Mediterranean Diet Almagro Tortilla. This hearty yet wholesome dish combines tender, golden potatoes and sautéed onions with the bold, briny flavors of kalamata olives and creamy feta cheese, all brought together in a rich, fluffy egg base. Enhanced with fresh red bell peppers and a sprinkle of parsley, this tortilla is cooked to golden perfection in heart-healthy extra virgin olive oil. Ideal for breakfast, brunch, or a satisfying light dinner, this Mediterranean-inspired recipe offers a burst of color and nutrition in every bite. Ready in under an hour, it’s a flavorful, crowd-pleasing dish that’s perfect for those following the Mediterranean diet or anyone seeking a delicious, nourishing meal option.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams potatoes
• 100 ml extra virgin olive oil
• 6 large eggs
• 1 medium onion
• 1 medium red bell pepper
• 50 grams kalamata olives
• 100 grams feta cheese
• 15 grams fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel the potatoes and slice them thinly, about 1/8 inch thick. Set aside.

Step 2

Slice the onion and red bell pepper into thin strips. Chop the kalamata olives and feta cheese into small pieces.

Step 3

In a large non-stick skillet, heat 75 ml of the olive oil over medium heat. Add the sliced potatoes, ensuring they are coated with the oil. Season with a pinch of salt and pepper.

Step 4

Cover the skillet and cook the potatoes for about 15 minutes, stirring occasionally, until they are tender and lightly golden. Remove them from the skillet with a slotted spoon and set aside to drain on a paper towel.

Step 5

In the same skillet, add the remaining 25 ml of olive oil. Sauté the onion and red bell pepper for about 5-7 minutes until softened. Add in the chopped olives and cook for another 1-2 minutes. Remove from heat.

Step 6

In a large bowl, beat the eggs with the remaining salt and black pepper. Stir in the cooked potatoes, onion, bell pepper, olives, feta cheese, and chopped parsley.

Step 7

Wipe out the skillet and place it back on medium-low heat. Pour the egg mixture into the skillet, spreading it evenly.

Step 8

Cook the tortilla for 10-12 minutes. As it cooks, use a spatula to gently lift the edges to allow uncooked eggs to flow underneath.

Step 9

Once the edges are set and the top is beginning to firm up, carefully flip the tortilla using a large plate. Cook for another 5 minutes until the second side is golden.

Step 10

Let it cool for a few minutes before slicing into wedges. Garnish with additional parsley before serving, if desired.

Nutrition Facts

Serving size	(1341.2g)

Amount per serving	% Daily Value*
Calories	2195.2

Total Fat 159.7g	0%
Saturated Fat 37.7g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1205mg	0%
Sodium 4621.3mg	0%
Total Carbohydrate 142.8g	0%
Dietary Fiber 19.7g	0%
Total Sugars 17.4g
Protein 66.5g	0%

Vitamin D 256IU	0%
Calcium 852.0mg	0%
Iron 15.7mg	0%
Potassium 3790.0mg	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: 63.2%

Protein: 11.7%

Carbs: 25.1%