Spanish · Brunch
Spanish Potato Egg Pie (Low-Chol)
A single-serving Spanish tortilla-style bake made with egg and egg whites, thin-sliced potato and onion softened in olive oil, then set in the oven. Served warm or at room temperature with a simple green salad on the side.
$3
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
298Calories
19.4gProtein
14.2gFat
22.8gCarbs
3.1gSugar
2.9gFiber
410mgSodium
78mgChol
2.9gSat Fat
890mgPotassium
58mgCalcium
1.9mgIron
0.6mcgVitamin B12
22mgVitamin C
vegetarian
low-cholesterol
low-carb
low-calorie
low-chol
Instructions
1
Prep
Peel and thinly slice the potato and onion on a cutting board, aiming for slices about 2mm thick so they cook through evenly.
2
Sauté
Warm the olive oil in a small nonstick oven-safe skillet over medium-low heat. Add the potato, onion, salt, and pepper; cook 12–14 minutes, stirring occasionally, until soft and translucent.
3
Whisk
In a bowl, whisk the whole egg and egg whites together until just combined and no white streaks remain.
4
Build
Pour the whisked eggs over the softened vegetables in the skillet, tilting so the mixture settles evenly.
5
Bake
Transfer the skillet to a 350°F (175°C) oven and bake 8–10 minutes until the eggs are just set with no visible liquid and the top springs back when pressed.
6
Rest
Let the pie sit in the pan off heat for 5 minutes so it firms up enough to slice cleanly.
7
Plate
Slide the pie onto a plate, scatter over the chopped parsley, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 eggs (50g) plus 3 egg whites (90g)
- 11 oz311g potato
- 11 onion (200g)
- 4 tsp4 tsp olive oil
- salt, a pinch
- black pepper, a pinch
- 2 tsp2 tsp parsley
