Spanish · Lunch
Spanish Potato Omelet (Low-Calorie)
A Spanish tortilla made from thin-sliced potatoes steamed until tender, bound with eggs and sautéed onion, then pan-cooked in minimal olive oil. Creamy interior with set edges, served warm or at room temperature in wedges as a tapas plate.
$2
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
287Calories
16.8gProtein
13.9gFat
27.4gCarbs
3gSugar
3.8gFiber
460mgSodium
469mgChol
3.7gSat Fat
871mgPotassium
82mgCalcium
2.8mgIron
1.3mcgVitamin B12
26mgVitamin C
vegetarian
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Peel and slice the potato very thinly, about 2mm. Thinly slice the onion and chop the parsley for garnish.
2
Sweat
Warm half the olive oil in a nonstick pan over medium-low heat and sweat onion 4 minutes until soft and translucent.
3
Steam
Add sliced potato and water to the pan, cover, and steam over medium-low heat 8 minutes, stirring once, until tender.
4
Whisk
Crack eggs into a bowl, season with salt and pepper, and whisk until uniformly pale with no visible white streaks.
5
Build
Fold the drained potato and onion into the eggs gently until every slice is coated.
6
Fry
Heat remaining oil in the pan over medium heat, pour in the egg mixture, and cook 3 minutes until edges set and center is loose.
7
Flip
Slide tortilla onto a plate, invert the pan over it, flip together, and cook second side 3 minutes over medium-low heat.
8
Rest
Let the tortilla rest on a plate 5 minutes until firm enough to slice cleanly.
9
Plate
Cut the tortilla into wedges, scatter with parsley, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 300g300g potato
- 70g70g onion
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp water
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 22 small handful parsley
