Whole30 Spanish Potato Tortilla

Elevate your meal prep with this Whole30 Spanish Potato Tortilla, a healthy and wholesome take on the classic Spanish dish. This savory, skillet-cooked delight features tender russet potatoes, caramelized yellow onions, and fluffy eggs, all brought together with a touch of extra-virgin olive oil. Seasoned simply with sea salt, black pepper, and optional garlic powder, this recipe keeps things clean and flavorful, making it perfect for those following a Whole30 or paleo-friendly lifestyle. With a golden crust on the outside and soft, melt-in-your-mouth layers of potato on the inside, this tortilla is both comforting and versatile, great as a main dish, snack, or addition to your brunch table. Garnish with fresh parsley for a pop of color and serve warm or at room temperature for a dish that's as satisfying as it is easy to make. Ready in just 45 minutes, it’s a must-try for anyone who loves simple, nutritious meals with bold Mediterranean flair!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 medium russet potatoes
• 1 large yellow onion
• 0.25 cup extra-virgin olive oil
• 8 large eggs
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon garlic powder (optional)
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline slicer if you have one for uniform slices.

Step 2

Peel and slice the onion into thin strips or rings.

Step 3

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the sliced potatoes and onions, and sauté for 10-12 minutes, stirring frequently, until the potatoes are tender but not breaking apart. Add a pinch of salt while cooking.

Step 4

In a large mixing bowl, crack the eggs and whisk them until well-beaten. Add the sea salt, black pepper, and garlic powder (if using).

Step 5

Once the potatoes and onions are cooked, remove them from the skillet and allow them to cool for 5-7 minutes. Gently stir them into the beaten eggs, ensuring everything is well-coated.

Step 6

Wipe the skillet clean and heat the remaining 2 tablespoons of olive oil over medium-low heat. Pour the potato-egg mixture back into the skillet, spreading it out evenly.

Step 7

Cook the tortilla over medium-low heat for 8-10 minutes, until the edges are set and the bottom is golden brown. To prevent burning, ensure the heat is not too high.

Step 8

Run a silicone spatula around the edges of the tortilla to loosen it from the skillet. Place a large plate or flat lid over the skillet, and carefully flip the tortilla onto the plate.

Step 9

Slide the tortilla back into the skillet, uncooked side down, and cook for another 8-10 minutes on medium-low heat until fully set and golden brown on both sides.

Step 10

Remove the tortilla from the skillet and let it rest for 5 minutes before slicing. Garnish with fresh parsley if desired. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1309.4g)

Amount per serving	% Daily Value*
Calories	1837.7

Total Fat 97.7g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat g
Cholesterol 1488mg	0%
Sodium 2996.9mg	0%
Total Carbohydrate 170.3g	0%
Dietary Fiber 15.0g	0%
Total Sugars 15.9g
Protein 72.1g	0%

Vitamin D 328IU	0%
Calcium 369.8mg	0%
Iron 15.8mg	0%
Potassium 4673.7mg	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: 47.6%

Protein: 15.6%

Carbs: 36.8%