Whole30 Almagro Tortilla
Elevate your Whole30 meal plan with this delightful twist on the traditional Spanish classic, the Whole30 Almagro Tortilla. This hearty, gluten-free, and dairy-free dish combines tender layers of thinly sliced sweet potatoes and caramelized onions, enveloped in a fluffy, protein-packed egg base. Seasoned with sea salt, freshly ground black pepper, and a sprinkle of fresh parsley, this tortilla balances savory and subtly sweet flavors beautifully. Cooked to golden perfection in extra virgin olive oil, this recipe is a satisfying and wholesome option for breakfast, lunch, or dinner. Ready in under an hour, this dish serves four and can be enjoyed warm or at room temperature—perfect for meal prep or a crowd-pleasing centerpiece.
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Ingredients
- 3 medium sweet potatoes
- 1 large onion
- 5 tablespoons extra virgin olive oil
- 6 large eggs
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley
Directions
Step 1
Peel and thinly slice the sweet potatoes using a mandoline or sharp knife to ensure uniform thin slices. Set aside.
Step 2
Peel and thinly slice the onion. Heat 3 tablespoons of olive oil in a large, non-stick frying pan over medium heat. Add the onion slices and cook until they become translucent and soft, stirring frequently, about 5-7 minutes.
Step 3
Add the sweet potato slices to the pan, layering them evenly over the onions. Sprinkle with sea salt and black pepper, and cook, covered, for about 10-15 minutes, stirring occasionally, until the sweet potatoes are tender.
Step 4
Meanwhile, in a large bowl, beat the eggs. Chop the parsley finely and add it to the eggs, stirring to combine.
Step 5
Once the sweet potatoes are tender, add them to the beaten eggs, making sure they are well coated.
Step 6
Wipe the frying pan with a paper towel and return it to medium heat. Add the remaining 2 tablespoons of olive oil, and pour the egg and sweet potato mixture into the pan. Cook for 5-7 minutes, or until the bottom is set but the top is still slightly runny.
Step 7
Using a large plate, carefully flip the tortilla over. Slide it back into the pan and cook for another 5 minutes, until it is fully set and golden brown on each side.
Step 8
Remove from heat and let it sit for a few minutes before slicing into wedges. Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
| Serving size | (928.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1422.5 |
| Total Fat 100.5g | 0% |
| Saturated Fat 19.1g | 0% |
| Cholesterol 1116mg | 0% |
| Sodium 2971.6mg | 0% |
| Total Carbohydrate 99.7g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 23.0g | |
| Protein 44.2g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 337.4mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 2038.9mg | 0% |
Source of Calories