Spanish Tortilla

Don’t let the name fool you. There’s no tortilla in this omelet recipe. This is a Spanish style omelet, that’s almost more of a frittata. Tastes amazing, and I think you’ll love it. Don’t forget, traditional Spanish tortillas are served at room temperature, so let this baby cool before you dig in. 

Spanish Tortilla:

1lb yam or sweet potato, cut into thin slices

1 white or yellow onion cut in half then into thin slices

12 eggs or the equivalent in egg whites, beaten

Seasonings: sea salt, pepper, red pepper flakes, dried parsley

Olive oil or other fat or choice
 
Heat your fat of choice in a large pan. 

Add potatoes, onions, sea salt, and some pepper. 

Stir around periodically while on low to medium heat. Allowing the onions and potatoes to soften. This should take a few minutes. 

Pour in the beaten egg mixture and add some more seasonings (parsley and red pepper flakes). Stir mixture in pan like you’re scrambling eggs. Eggs should begin to set. 

Preheat broiler

Smooth out the egg/potato/onion mixture in the pan and put under the broiler for about 5-10 minutes. 

Remove from heat, allow to cool, then serve!
   
 

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Published by

aliwentpaleo

My name is Ali. I love food and cooking, but I am also incredibly busy. I'm a Certified Personal Trainer, as well as a Doctoral Candidate in the History Department at USC. Follow me if you'd like some of my paleo culinary creations! All recipes property of Alicia Gutierrez-Romine

2 thoughts on “Spanish Tortilla”

  1. Hi. Just taken a screenshot of this and the recipe for butternut squash with spinach. Both look like interesting variations from my usual (random) methods . Like using sweet potatoes in the frittata instead of “ordinary” potatoes.

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