Paleo Almagro Tortilla

Elevate your breakfast or brunch game with this hearty Paleo Almagro Tortilla, a delicious grain-free twist on a classic Spanish dish. Packed with thinly sliced zucchini, sweet potatoes, and a touch of red onion, this wholesome recipe combines earthy flavors with a light, fluffy texture thanks to six protein-rich eggs. Seasoned with oregano, sea salt, and black pepper, and finished with a sprinkle of fresh parsley, this tortilla offers a perfectly balanced medley of savory and herbaceous notes. Cooked to golden-brown perfection in olive oil, it’s both paleo-friendly and naturally gluten-free. Ideal for meal prep or a quick, nutrient-dense meal, this flavorful dish is just as delightful warm as it is served at room temperature. Experience a healthier take on a timeless classic with this simple yet satisfying recipe.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium-sized zucchini
• 2 medium sweet potatoes
• 6 large eggs
• 1 medium red onion
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Directions

Step 1

Wash the zucchini and sweet potatoes thoroughly. Peel the sweet potatoes.

Step 2

Slice the zucchini and sweet potatoes into thin rounds, about 1/8 inch thick.

Step 3

Peel and thinly slice the red onion.

Step 4

In a large frying pan, heat 2 tablespoons of extra-virgin olive oil over medium heat.

Step 5

Add the sliced red onion, zucchini, and sweet potatoes to the pan. Sauté for about 10 minutes, stirring occasionally, until the vegetables are tender and slightly browned.

Step 6

In a large bowl, whisk together the eggs, oregano, sea salt, and black pepper until well combined.

Step 7

Add the cooked vegetables to the egg mixture and gently stir to combine.

Step 8

Wipe the frying pan clean and add 1 tablespoon of extra-virgin olive oil, heating over medium-high heat.

Step 9

Pour the egg and vegetable mixture into the pan, spreading it evenly with a spatula.

Step 10

Cook for about 10 minutes on medium heat, pressing down gently with the spatula, until the edges are set and the bottom is golden brown.

Step 11

Carefully flip the tortilla using a large plate to help. Slide it back into the pan and cook the other side for an additional 10 minutes or until completely cooked through.

Step 12

Remove from heat and let it cool slightly before slicing.

Step 13

Garnish with chopped fresh parsley before serving. Enjoy your Paleo Almagro Tortilla warm or at room temperature.

Nutrition Facts

Serving size	(1148.4g)

Amount per serving	% Daily Value*
Calories	1213.5

Total Fat 70.5g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1116mg	0%
Sodium 6639.2mg	0%
Total Carbohydrate 98.9g	0%
Dietary Fiber 14.5g	0%
Total Sugars 45.9g
Protein 47.7g	0%

Vitamin D 246IU	0%
Calcium 399.0mg	0%
Iron 10.4mg	0%
Potassium 1655.0mg	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: 52.0%

Protein: 15.6%

Carbs: 32.4%