Paleo Tortilla de Patatas (Spanish Potato Omelette)

Discover the perfect fusion of tradition and health with this Paleo Tortilla de Patatas, a grain-free twist on the classic Spanish potato omelette. Made with tender golden potatoes, caramelized onions, and farm-fresh eggs, this dish is cooked to perfection in rich olive oil for a golden, fluffy finish. Naturally paleo-friendly and free from dairy or processed ingredients, this savory masterpiece is a wholesome comfort food that’s perfect for breakfast, brunch, or a light dinner. With minimal prep time and a one-pan cooking method, it’s as simple as it is satisfying. Serve it warm or at room temperature, paired with a crisp green salad or seasonal vegetables for an easy, nutritious meal packed with Mediterranean flavors. Keywords: Paleo Tortilla de Patatas, Spanish omelette, potato omelette, paleo brunch recipes, Mediterranean comfort food.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium golden potatoes
• 1 large yellow onion
• 6 large eggs
• 4 tablespoons olive oil
• 1 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Peel the golden potatoes and slice them into thin, even rounds (approximately 1/8-inch thick).

Step 2

Peel and finely slice the yellow onion into thin half-moon shapes.

Step 3

Heat 2 tablespoons of olive oil in a non-stick or cast-iron skillet (10-inch diameter works best) over medium heat.

Step 4

Add the sliced onions to the skillet and sauté for 5–7 minutes until softened and caramelized.

Step 5

Add the potato slices to the skillet, layering them if necessary. Stir gently to coat the potatoes in the oil and combine them with the onions.

Step 6

Season the potatoes and onions with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Reduce the heat to low, cover the skillet with a lid, and cook for 15 minutes, stirring occasionally. The potatoes should become tender but not crispy.

Step 7

In a large mixing bowl, whisk together the eggs and the remaining 1/2 teaspoon of sea salt until well blended.

Step 8

Once the potatoes and onions are cooked, transfer them to the bowl with the beaten eggs. Gently stir to combine, ensuring all the ingredients are coated in egg.

Step 9

Wipe the skillet clean and heat the remaining 2 tablespoons of olive oil over medium heat.

Step 10

Pour the potato-egg mixture back into the skillet and spread it evenly. Cook uncovered for 5–6 minutes or until the edges begin to set and pull away from the sides of the pan.

Step 11

Place a large plate over the skillet. Carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side. Cook for an additional 5–6 minutes until fully set and golden on both sides.

Step 12

Remove the skillet from the heat and allow the tortilla to cool slightly before slicing into wedges. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1111.6g)

Amount per serving	% Daily Value*
Calories	1519.4

Total Fat 85.3g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1116mg	0%
Sodium 2799.8mg	0%
Total Carbohydrate 137.3g	0%
Dietary Fiber 13.5g	0%
Total Sugars 12.9g
Protein 51.4g	0%

Vitamin D 246IU	0%
Calcium 232.4mg	0%
Iron 10.8mg	0%
Potassium 2915.3mg	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: 50.4%

Protein: 13.5%

Carbs: 36.1%