Potato & red onion tortilla
The Potato & Red Onion Tortilla is a nutritious dish featuring sweet and regular potatoes, red onion, and red pepper, all bound together with egg whites. This lighter take on the classic Spanish tortilla is ideal for any meal and highlights savory flavors through simple sautéing and steaming methods.
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.
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.
Potato & red onion tortilla FAQ:
The total cooking time for this tortilla is approximately 25-30 minutes. This includes 10-15 minutes for cooking the potatoes, about 7-12 minutes for cooking the tortilla after adding the egg whites, and possibly an additional 2-3 minutes for inverting the tortilla to cook the underside.
The tortilla is fully cooked when the egg whites are set and not runny. You can test this by gently pressing the top; it should feel firm. Additionally, if you choose to invert it, the underside should be lightly golden.
Store the leftover tortilla in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave or warm it in a skillet until heated through.
Yes, you can substitute whole eggs for the egg whites. Use 3 whole eggs for every 6 egg whites in the recipe, keeping in mind that it will add more richness and calories.
A large, deep non-stick frying pan of about 10-12 inches in diameter is recommended. This size allows for even cooking and makes it easier to invert the tortilla.
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.
Nutrition per serving
4 ServingsCalories 250kcal
Protein 11g
Carbohydrates 55g
Fiber 7g
Sugar 9g
Fat 2.60g
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