Paleo Spanish Potato Tortilla
Transform your breakfast or brunch routine with this Paleo Spanish Potato Tortilla, a delicious and healthy twist on the traditional Spanish dish. Perfectly balancing sweet and savory flavors, this tortilla swaps out regular potatoes for nutrient-packed sweet potatoes, making it completely grain-free and paleo-friendly. Thinly sliced sweet potatoes and onions are sautéed in olive oil until golden and tender, then combined with a perfectly seasoned egg mixture featuring a hint of optional paprika for extra depth. The tortilla is cooked to perfection in a skillet, creating a golden, slightly crispy exterior with a soft, flavorful interior. Ready in just 35 minutes, this versatile and wholesome dish is ideal for meal prep, a gluten-free snack, or a vibrant centerpiece for your dining table, garnished with fresh parsley for a pop of color.
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Ingredients
- 2 medium sweet potatoes
- 6 large eggs
- 1 medium onion
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional)
- 2 tablespoons fresh parsley (optional garnish)
Directions
Step 1
Peel the sweet potatoes and cut them into thin rounds, roughly 1/8-inch thick. Set aside.
Step 2
Slice the onion thinly into half-moons.
Step 3
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium heat.
Step 4
Add the sweet potato slices and onions, season with a pinch of sea salt, and cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and starting to brown slightly. Adjust the heat as needed to avoid burning.
Step 5
While the sweet potatoes and onions cook, crack the eggs into a large mixing bowl, add the sea salt, black pepper, and optional paprika, and whisk until fully combined.
Step 6
Once the sweet potatoes and onions are done cooking, transfer them into the egg mixture. Stir gently to coat the sweet potatoes and onions with the eggs.
Step 7
Wipe the skillet clean and return it to medium-low heat. Add the remaining 1 tablespoon of olive oil and swirl to coat the pan evenly.
Step 8
Pour the sweet potato-egg mixture back into the skillet and spread it out evenly with a spatula.
Step 9
Cook on low-to-medium heat for 8-10 minutes, or until the edges are set and starting to pull away from the pan.
Step 10
To finish cooking the tortilla, place a large plate over the skillet and carefully invert the tortilla onto the plate. Then, slide the tortilla back into the skillet, uncooked side down, and cook for an additional 2-4 minutes, or until cooked through.
Step 11
Transfer the tortilla to a plate or cutting board and let it cool for 5 minutes before slicing.
Step 12
Optionally, garnish with freshly chopped parsley before serving.
Nutrition Facts
| Serving size | (763.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1106.7 |
| Total Fat 71.1g | 0% |
| Saturated Fat 15.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1116mg | 0% |
| Sodium 2903.2mg | 0% |
| Total Carbohydrate 71.8g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 20.1g | |
| Protein 44.1g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 292.0mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 726.4mg | 0% |
Source of Calories