Whole30 Tortilla de Patatas (Spanish Potato Omelette)
Elevate your breakfast or brunch spread with this Whole30 Tortilla de Patatas, a healthy twist on the classic Spanish potato omelette. Made with tender Yukon Gold potatoes, caramelized onions, and perfectly whisked eggs, this recipe skips dairy and refined oils, making it Whole30-compliant yet decadently flavorful. Cooked with extra virgin olive oil for a rich and authentic taste, this dish balances simplicity and tradition. The potatoes and onions are gently sautéed and folded into the egg mixture, then cooked to golden perfection with a quick broil in the oven for a gorgeous, set top. Serve this naturally gluten-free and paleo dish warm or at room temperature for a hearty, satisfying meal that's great any time of day. Perfect for a quick weeknight dinner or as an impressive addition to your next brunch gathering!
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Ingredients
- 4 medium Yukon Gold potatoes
- 6 large Eggs
- 0.5 cup Extra virgin olive oil
- 1 large Yellow onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Garlic powder (optional)
Directions
Step 1
Peel and thinly slice the Yukon Gold potatoes into rounds about 1/8-inch thick. Pat them dry with a kitchen towel.
Step 2
Peel and thinly slice the yellow onion, keeping the size consistent with the potato slices for even cooking.
Step 3
Heat 1/4 cup of extra virgin olive oil in a large, oven-safe, non-stick skillet over medium heat. Once warm, add the potato slices and onion, stirring to coat them evenly in the oil.
Step 4
Sprinkle the potato and onion mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Lower the heat to medium-low and cover the skillet with a lid.
Step 5
Cook the potatoes and onions for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and the onions are soft and translucent. Do not over-brown them.
Step 6
While the potatoes and onions cook, crack the eggs into a large bowl, add the remaining salt, black pepper, and garlic powder (if using), and whisk until fully combined.
Step 7
Once the potatoes and onions are ready, remove them from the skillet with a slotted spoon and gently fold them into the whisked eggs. Let the mixture rest for 5 minutes.
Step 8
Wipe the skillet clean and heat the remaining 1/4 cup of olive oil over medium-low heat. Pour the potato-egg mixture into the skillet and spread it out evenly.
Step 9
Cook the omelette uncovered for 8-10 minutes, running a spatula along the edges occasionally to ensure it doesn't stick.
Step 10
Preheat your oven broiler to high. Transfer the skillet to the oven and cook for 2-3 minutes, or until the top of the tortilla is set and lightly golden.
Step 11
Remove the skillet from the oven and let the tortilla cool for 5 minutes. Carefully use a spatula to loosen it from the pan, then flip it out onto a serving plate.
Step 12
Slice into wedges and serve warm or at room temperature. Enjoy this hearty Whole30-friendly Spanish classic!
Nutrition Facts
| Serving size | (1377.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2051.3 |
| Total Fat 141.2g | 0% |
| Saturated Fat 25.4g | 0% |
| Cholesterol 1116mg | 0% |
| Sodium 2846.2mg | 0% |
| Total Carbohydrate 158.0g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 12.9g | |
| Protein 55.7g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 315.5mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 4006.1mg | 0% |
Source of Calories