Mediterranean Diet Classic Spanish Egg Tortilla
Embrace the vibrant flavors of the Mediterranean with this Classic Spanish Egg Tortilla, a quintessential dish that’s perfect for those following the Mediterranean diet. Made with just a handful of wholesome ingredients like golden potatoes, sweet onions, and nutrient-rich extra virgin olive oil, this recipe captures the simplicity and brilliance of Spanish cuisine. Fluffy eggs envelop tender potatoes and caramelized onions to create a satisfying, golden-hued tortilla, which is as versatile as it is delicious. Whether served warm or at room temperature, this protein-packed dish is ideal as a tapas-style appetizer, a light lunch, or even a hearty breakfast. Garnished with fresh parsley for a burst of color and aroma, this recipe is easy to prepare in under an hour, making it an excellent addition to any healthy eating plan. Keywords: Mediterranean diet, Spanish egg tortilla, classic Spanish tortilla, easy Mediterranean recipes, healthy egg dish.
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Ingredients
- 3 pieces medium potatoes
- 6 pieces large eggs
- 0.5 cup extra virgin olive oil
- 1 piece medium onion
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley
Directions
Step 1
Peel and thinly slice the potatoes into rounds about 1/8 inch thick. You can use a mandolin for uniform slices if available.
Step 2
Peel and finely slice the onion.
Step 3
Heat the olive oil in a non-stick frying pan (preferably 10 inches in diameter) over a medium flame.
Step 4
Add the potatoes and onions to the hot oil, stirring occasionally, and cook until the potatoes are tender but not browned, about 15-20 minutes.
Step 5
Using a slotted spoon, remove the potatoes and onions from the oil, allowing excess oil to drain off, and place them in a large mixing bowl.
Step 6
Beat the eggs in a separate bowl and season with salt and pepper. Pour them over the potatoes and onions, gently mixing together to combine.
Step 7
Remove any excessive oil from the pan, leaving enough to lightly coat the bottom, and heat it over medium heat.
Step 8
Pour the egg-potato mixture into the heated pan, spreading it evenly. Cook on one side until the edges start to set and it's golden brown underneath, about 5-7 minutes.
Step 9
To flip, cover the pan with a large inverted plate. Hold the plate steady and carefully flip the pan upside down, sliding the tortilla back into the pan to cook the other side.
Step 10
Cook the other side until it's also golden brown, about 5 minutes.
Step 11
Once cooked, slide the tortilla onto a serving plate. Let it cool slightly before slicing.
Step 12
Garnish with freshly chopped parsley and serve warm or at room temperature.
Nutrition Facts
| Serving size | (1180.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1921.0 |
| Total Fat 142.8g | 0% |
| Saturated Fat 25.3g | 0% |
| Cholesterol 1116mg | 0% |
| Sodium 2825.3mg | 0% |
| Total Carbohydrate 128.3g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 10.4g | |
| Protein 50.3g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 259.1mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 3443.3mg | 0% |
Source of Calories