Whole30 Tortilla de Patata

Elevate your Whole30 meal plan with this delicious and wholesome adaptation of the classic Spanish Tortilla de Patata. This one-pan dish is a satisfying blend of tender russet potatoes, sweet caramelized onions, and rich, fluffy eggs, all fried to perfection in golden extra-virgin olive oil. With no dairy, grains, or added sugars, it’s a true Whole30-compliant recipe that doesn’t sacrifice flavor. The tortilla is cooked low and slow for a beautiful, golden crust and a creamy, melt-in-your-mouth interior. Perfectly seasoned with just salt and black pepper, this simple yet elegant dish is ideal for breakfast, lunch, or dinner and is best served fresh or at room temperature. Whether you’re hosting a brunch or meal-prepping for the week, this Whole30 Tortilla de Patata will quickly become a household favorite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 1 large Yellow onion
• 6 large Eggs
• 1 cup Extra-virgin olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Peel the potatoes and cut them into thin slices, about 1/8-inch thick. Use a mandoline slicer if available for even slices.

Step 2

Slice the onion in half, then cut it into thin slices.

Step 3

Heat 1/2 cup of the olive oil in a large, non-stick skillet over medium heat. Once hot, add the sliced potatoes and onions. Cook, stirring occasionally, for about 10 minutes, or until the potatoes are tender but not browned. Add a pinch of salt while cooking.

Step 4

While the potatoes and onions are cooking, crack the eggs into a large mixing bowl. Add the remaining salt and black pepper, then whisk until fully blended.

Step 5

Once the potatoes and onions are cooked, use a slotted spoon to transfer them into the egg mixture. Stir gently until everything is well combined. Let the mixture rest for 5 minutes to allow the flavors to meld.

Step 6

Clean the skillet and return it to the stove. Heat the remaining 1/2 cup olive oil over medium-low heat.

Step 7

Pour the potato-egg mixture into the skillet, spreading it out evenly. Cook on medium-low heat for 8-10 minutes, or until the edges are set and the bottom of the tortilla begins to brown. Shake the skillet gently to ensure the tortilla doesn’t stick.

Step 8

Place a large, flat plate or lid over the skillet. Carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side. Let it cook for another 5-7 minutes, or until fully set and lightly golden.

Step 9

Once cooked, slide the tortilla de patata onto a clean plate and let it cool slightly before slicing into wedges.

Step 10

Serve warm or at room temperature for a delicious, Whole30-compliant meal.

Nutrition Facts

Serving size	(1387.2g)

Amount per serving	% Daily Value*
Calories	3265.7

Total Fat 266.8g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat g
Cholesterol 1116mg	0%
Sodium 2893.3mg	0%
Total Carbohydrate 169.1g	0%
Dietary Fiber 14.9g	0%
Total Sugars 15.5g
Protein 59.4g	0%

Vitamin D 246IU	0%
Calcium 308.4mg	0%
Iron 13.9mg	0%
Potassium 4524.0mg	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: 72.4%

Protein: 7.2%

Carbs: 20.4%