Spanish Tortilla
A Spanish omelette, containing eggs, sliced cooked potato and your favourite fillings. Lower carb, gluten-free, dairy-free, and packed with protein. Perfect as a breakfast, lunch, dinner, or as snacks which can be eaten hot or cold
Spanish Frittata and Spanish Tortilla are the same dishes, with the only difference being how they are finished. A Spanish Frittata is cooked in a pan and then finished in the oven, whereas a Spanish Tortilla is cooked in the pan, then flipped over to finish cooking. Both are Spanish omelettes that contain slices of cooked potato and both are absolutely delicious and the perfect lower carb and high protein, filling breakfast, snack or main meal.
This Spanish Tortilla is made with red onion and chorizo. This means it is a dairy-free omelette that is packed with rich flavours and it can be made as mild or as spicy as you like! You can of course switch the ingredients around to your liking, including making this vegetarian.
Spanish Tortilla
A Spanish omelette, containing eggs, sliced cooked potato and your favourite fillings. Lower carb, gluten-free, dairy-free, and packed with protein. Perfect as a breakfast, lunch, dinner, or as snacks which can be eaten hot or cold
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Servings: 6 servings
Calories: 66kcal
Ingredients
- 1 tbsp olive oil
- 1 large red onion sliced
- 4 egg-sized new potatoes cooked, chilled & sliced
- 6 whole eggs
- 1 good pinch salt
- 1 good pinch freshly ground black pepper
Flavour ideas
- 75 grams chorizo sliced
- 100 grams cheese (cheddar, feta, ricotta, brie, stilton, smoked)
- 100 grams spinach
- 1 large tomato deseeded, diced
- 75 grams cooked chicken pieces
- 75 grams ham chopped
- 75 grams smoked salmon flaked
- 75 grams roasted vegetables
Instructions
- Heat the oil in a frying pan on medium-high heat
- Add the sliced onion (reserve some for garnishing if you wish) and fry until softened
- Add the thinly sliced potato and filling of choice (I used thickly sliced chorizo in mine shown in the images), frying until golden
- Beat the eggs with a good pinch of salt and freshly ground black pepper. Pour the eggs into pan covering the ingredients and cook without stirring until most of the egg has set (it should be firm around the edges, with bubbles appearing in the middle), then carefully flip the tortilla over. If you are worried about doing this, you can pop the tortilla under a grill (as long as it is in a heatproof frying pan) for a couple of minutes until cooked
- Garnish as you would like, then slice and serve hot, or it can be cooled and refrigerated and eaten cold
Notes
Nutritional info. shown is based on a Spanish Tortilla with 75g of chorizo as the filling as shown in the images
Nutrition
Calories: 66kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | of which saturates: 1g | Fibre: 1g | of which sugars: 1g
