Potato Tortilla Omelet with Tuna and Asparagus Ww Core

Elevate your mealtime with this hearty and protein-packed Potato Tortilla Omelet with Tuna and Asparagus, a WW Core-friendly recipe bursting with flavor and nutrients. Thinly sliced golden potatoes provide a satisfying base, while tender asparagus, flaked canned tuna, and aromatic red onion and garlic add layers of texture and taste. Whipped together with whole eggs and egg whites for a lighter twist, this Spanish-inspired omelet is a healthy yet indulgent dish that’s perfect for breakfast, lunch, or dinner. Seasoned with a hint of paprika and cooked to golden perfection, this versatile meal can be enjoyed warm or at room temperature. Serve it with a fresh green salad or crusty bread for a well-rounded, deliciously satisfying experience!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 whole Medium potatoes
• 1 can (5 oz) Canned tuna in water
• 1 cup, chopped (about 6-8 spears) Asparagus
• 4 whole Large eggs
• 2 whole Egg whites
• 1 small, diced Red onion
• 2 cloves, minced Garlic
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Paprika (optional)

Directions

Step 1

Peel the potatoes and slice them thinly into rounds, about 1/8-inch thick. Rinse them under cold water, then pat dry with a clean towel.

Step 2

Heat 1/2 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the sliced potatoes and spread them out into an even layer. Cook for 5-7 minutes, flipping occasionally, until they are tender and slightly golden. Remove the potatoes from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1/2 tablespoon of olive oil. Sauté the diced onion and minced garlic for 2-3 minutes until fragrant and soft.

Step 4

Add the chopped asparagus to the skillet and cook for another 2 minutes until they are bright green and slightly tender. Remove from heat and set the vegetable mixture aside.

Step 5

Drain the canned tuna and flake it with a fork in a small bowl. Set aside.

Step 6

In a large mixing bowl, whisk together the eggs, egg whites, salt, pepper, and paprika (if using). Stir in the cooked potatoes, sautéed vegetables, and flaked tuna.

Step 7

Return the skillet to medium-low heat and lightly grease with a bit more olive oil, if necessary. Pour the egg and vegetable mixture into the skillet. Spread it evenly with a spatula.

Step 8

Cook the omelet for 8-10 minutes, or until the edges are set and the bottom is golden brown. To cook the top, carefully flip the omelet onto a large plate, then slide it back into the skillet to cook the other side for an additional 5 minutes.

Step 9

Once fully cooked, slide the omelet onto a serving plate. Allow it to cool for a few minutes before slicing into 6 wedges.

Step 10

Serve warm or at room temperature with a side salad or crusty bread, if desired.

Nutrition Facts

Serving size	(1103.2g)

Amount per serving	% Daily Value*
Calories	1015.4

Total Fat 36.1g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 1.4g
Cholesterol 788.8mg	0%
Sodium 1928.1mg	0%
Total Carbohydrate 97.5g	0%
Dietary Fiber 14.9g	0%
Total Sugars 11.6g
Protein 80.7g	0%

Vitamin D 218.5IU	0%
Calcium 248.1mg	0%
Iron 12.5mg	0%
Potassium 3080.3mg	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: 31.3%

Protein: 31.1%

Carbs: 37.6%