Potato & red onion tortilla
Discover the delicious blend of sweet and regular potatoes in this Potato & Red Onion Tortilla recipe. With red pepper, fresh parsley, and garlic adding vibrant flavors and only a touch of olive oil, this healthy dish is perfect for any meal. Easy and nutritious, it’s a must-try!
Cook time 50 min
Prep time 15 min
Ingredients:
2 sweet potatos1/2 cup water
3 potatoes
1 short spray cooking spray oil
2 tsp olive oil
1 red pepper
1 onion
2 garlic cloves
2 tbsp fresh parsley
6 egg whites
Potato & Red Onion Tortilla is a delicious and hearty dish that brings together the comforting flavors of sweet and regular potatoes with the bold taste of red onion and red pepper. It's a versatile recipe perfect for any meal, whether it's breakfast, brunch, or dinner. Plus, this dish is packed with nutrients and uses a blend of egg whites for a lighter, healthier version of the traditional Spanish tortilla.
Instructions:
- Peel and thinly slice the sweet potatoes and regular potatoes.
- Thinly slice the red pepper and onion.
- Mince the garlic cloves.
- Chop the fresh parsley.
- In a large, deep non-stick frying pan, add the sweet potatoes, regular potatoes, and 1/2 cup of water.
- Cover the pan and cook over medium heat for about 10-15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking. Drain any excess water if necessary and set the potatoes aside.
- Using the same frying pan, lightly spray it with the cooking spray oil and add the olive oil.
- Heat the pan over medium heat, then add the sliced red pepper and onion. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the minced garlic and continue to sauté for another 1-2 minutes or until fragrant.
- Return the cooked potatoes to the pan with the sautéed vegetables. Gently mix them together to distribute the ingredients evenly.
- In a large bowl, whisk the egg whites until they become slightly frothy.
- Stir in the chopped fresh parsley.
- Pour the egg white mixture evenly over the potato and vegetable mixture in the pan, ensuring that the egg whites cover all the ingredients.
- Reduce the heat to low and cover the pan. Let the tortilla cook for about 10-12 minutes, or until the egg whites are fully set. Avoid stirring during this step.
- Once the tortilla is set, you can use a large plate to invert the tortilla and slide it back into the pan to cook the underside for an additional 2-3 minutes if needed for even cooking.
- Remove the tortilla from the pan and let it cool for a few minutes before slicing.
- Serve warm or at room temperature.
Tips:
- Make sure to slice the sweet potatoes and regular potatoes thinly and uniformly to ensure they cook evenly.
- Use a non-stick skillet to prevent the tortilla from sticking and to make flipping easier.
- Don't over-beat the egg whites; just mix them lightly to maintain a fluffy texture.
- Let the tortilla cool slightly before slicing to allow it to set and make it easier to cut.
- Feel free to add other herbs or spices to taste; a pinch of smoked paprika can add a nice touch of flavor.
- Serve with a side salad or a dollop of Greek yogurt for a complete meal.
Enjoy your flavorful and nutritious Potato & Red Onion Tortilla, whether hot or at room temperature. This dish is not only delicious but also offers a balance of proteins, carbs, and healthy fats. It's ideal for sharing with family and friends or storing leftovers for a quick meal later.
Nutrition per serving
4 ServingsCalories 250kcal
Protein 11g
Carbohydrates 55g
Fiber 7g
Sugar 9g
Fat 2.60g
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