Spanish · Brunch
Spanish Potato Egg Pie (Low-Calorie)
A lightened tortilla espanola built from thin-sliced potato, egg, and sauteed onion, baked rather than pan-shallow-fried in oil. Eggs bind the layers into a firm wedge with a soft interior, seasoned simply with salt, pepper, and smoked paprika, served warm or room temperature with a side salad.
$2
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
323Calories
19.2gProtein
15.9gFat
28.3gCarbs
4.6gSugar
3.7gFiber
760mgSodium
480mgChol
4.2gSat Fat
620mgPotassium
75mgCalcium
2.4mgIron
1.7mcgVitamin B12
13mgVitamin C
vegetarian
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Preheat oven to 400F (200C). Line a small baking dish with parchment and coat lightly with olive oil cooking spray.
2
Saute
Heat olive oil in a nonstick skillet over medium heat. Add potato and onion; saute 8 to 10 minutes until potato is tender and golden.
3
Whisk
Whisk eggs with salt, black pepper, and smoked paprika until evenly combined and slightly frothy.
4
Bake
Bake at 400F for 15 to 18 minutes until the top is set, springs back when pressed, and no liquid egg remains.
5
Rest
Let the pie sit in the dish for 5 minutes to firm up enough to hold a clean wedge.
6
Plate
Run a knife around the edge, turn the pie onto a plate, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 11 oz311g potato
- 11 onion (200g)
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- olive oil cooking spray for the dish
