Spanish · Lunch
Spanish Potato Omelet (High-Protein)
Spanish-style potato tortilla made with whole eggs and egg whites, cottage cheese and cannellini beans for protein, layered with pan-softened potato and onion, cooked slowly over low heat, then sliced into wedges and served warm or at room temperature with lemon.
$3
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
569Calories
52.1gProtein
28.1gFat
35.3gCarbs
5.6gSugar
6.9gFiber
883mgSodium
620mgChol
6.9gSat Fat
1510mgPotassium
180mgCalcium
4.3mgIron
1.8mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Peel and thinly slice the potato and onion on a cutting board, then pat the potato dry with a paper towel.
2
Sauté
Warm the olive oil in a 20cm nonstick skillet over medium-low heat, add the potato and onion, cook 15 minutes until tender and bend easily without browning.
3
Whisk
In a bowl, whisk the eggs until pale yellow, then stir in the cottage cheese, cannellini bean, salt and black pepper until evenly distributed.
4
Build
Tip the softened potato and onion into the egg mixture and fold gently with a spatula until every slice is coated.
5
Fry
Pour the egg-potato mixture into the same skillet over low heat and cook 6 to 8 minutes until the edges set and pull cleanly away from the pan.
6
Flip
Slide the tortilla onto a plate, invert the skillet over it, flip both together so the raw side faces down, slide back into the pan and cook 4 to 5 minutes over low heat until the center springs back when pressed.
7
Rest
Let the tortilla stand in the pan off the heat for 5 minutes until the center finishes setting and firms up enough to slice cleanly.
8
Plate
Slide the tortilla onto a plate, cut into wedges, and serve warm or at room temperature with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (220g)
- 11 oz311g potato
- 1/2 cup120g onion
- 1/2 cup120g cannellini bean
- 6 tbsp90g cottage cheese
- 4 tbsp60ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 small lemon wedge
