Paleo Tortilla de Patata
Discover the perfect fusion of tradition and nutrition with this Paleo Tortilla de Patata—a wholesome, dairy-free spin on the classic Spanish omelet. Made with tender golden potatoes, sweet onions, and rich coconut oil, this recipe delivers all the hearty, comforting flavors of the original while aligning with paleo-friendly principles. Its soft, melt-in-your-mouth texture is complemented by a golden crust achieved through expert flipping and skillet mastery. Ready in just 40 minutes, this dish is perfect for breakfast, brunch, or even a light dinner. Serve it warm with a fresh salad or enjoy it as a make-ahead meal—it’s versatile, delicious, and clean-eating approved!
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Ingredients
- 4 pieces medium golden potatoes
- 1 piece medium yellow onion
- 6 pieces eggs
- 3 tablespoons coconut oil
- 1 teaspoon sea salt
- 0.5 teaspoons ground black pepper
Directions
Step 1
Peel the potatoes and cut them into thin slices, about 1/8 inch thick. Set them aside.
Step 2
Peel and finely slice the onion into thin half-moons.
Step 3
In a large non-stick skillet, heat 2 tablespoons of coconut oil over medium heat.
Step 4
Add the potato slices to the skillet, spreading them out evenly. Stir occasionally and cook for about 10 minutes until soft but not browned.
Step 5
Add the sliced onion to the skillet with the potatoes and continue to cook for another 5-7 minutes, stirring gently, until the onions are translucent and the potatoes are fully tender.
Step 6
In a mixing bowl, crack the eggs and whisk them with the sea salt and ground black pepper until well combined.
Step 7
Transfer the cooked potatoes and onions into the mixing bowl with the eggs. Stir gently to coat the vegetables evenly in the egg mixture.
Step 8
Return the skillet to medium heat and add the remaining 1 tablespoon of coconut oil.
Step 9
Pour the potato and egg mixture into the skillet, spreading it out evenly. Lower the heat to medium-low.
Step 10
Cook the tortilla undisturbed for about 5-7 minutes, or until the edges start to set and the bottom is golden brown. Gently shake the pan to loosen the tortilla.
Step 11
Place a large plate upside down over the skillet, carefully flip the skillet to invert the tortilla onto the plate.
Step 12
Slide the tortilla back into the skillet with the uncooked side facing down. Cook for another 4-5 minutes until fully set and cooked through.
Step 13
Slide the finished Tortilla de Patata onto a clean plate. Let it cool slightly before slicing into wedges and serving.
Nutrition Facts
| Serving size | (1058.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1294.8 |
| Total Fat 71.1g | 0% |
| Saturated Fat 44.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1116mg | 0% |
| Sodium 2795.5mg | 0% |
| Total Carbohydrate 117.6g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 9.8g | |
| Protein 51.0g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 273.4mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 3069.5mg | 0% |
Source of Calories