High Protein Tortilla de Patata

Elevate your classic Spanish omelette with this High Protein Tortilla de Patata—a nutritious twist on the beloved dish that's perfect for breakfast, lunch, or a post-workout meal. Packed with protein from a blend of whole eggs, extra egg whites, chickpea flour, and creamy low-fat Greek yogurt, this recipe delivers a fluffy, satisfying texture without compromising on flavor. Tender russet potatoes and sautéed onions are infused with smoked paprika for a subtle smoky depth, while olive oil ensures a golden, perfectly set crust. Easy to prepare in under an hour and versatile enough to serve warm or at room temperature, this dish is ideal for meal prep or sharing with friends. Garnish with fresh spinach for a pop of color and an extra boost of vitamins. Whether you're looking for high-protein meal ideas or a modern take on tortilla española, this recipe will hit all the right notes.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Russet potatoes
• 6 large Eggs
• 4 large Egg whites
• 50 grams Chickpea flour
• 100 grams Low-fat Greek yogurt
• 40 milliliters Olive oil
• 1 medium Onion
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Smoked paprika
• 50 grams Spinach (optional, for garnish)

Directions

Step 1

Peel the potatoes and slice them into thin, uniform rounds about 2-3 mm thick.

Step 2

Finely dice the onion and set it aside.

Step 3

In a large non-stick skillet, heat 20 ml of olive oil over medium heat. Add the sliced potatoes and diced onion and sauté gently with a pinch of salt. Cover the pan and let the potatoes cook for 10-12 minutes, stirring occasionally, until they are softened but not browned.

Step 4

In a large mixing bowl, crack the 6 eggs and add the 4 additional egg whites. Beat them until fully combined. Mix in the chickpea flour, Greek yogurt, and the remaining salt, black pepper, and smoked paprika. Whisk until the mixture is smooth and lump-free.

Step 5

Gently fold the cooked potato and onion mixture into the egg mixture, ensuring the potatoes are well-coated.

Step 6

Wipe the skillet clean and add the remaining 20 ml of olive oil. Heat the oil over medium heat.

Step 7

Pour the tortilla mixture into the skillet, spreading it out evenly with a spatula. Reduce the heat to low and cook for 10-12 minutes, or until the edges are set and the bottom is golden brown.

Step 8

Place a large plate or lid over the skillet and carefully flip the tortilla onto it. Slide the tortilla back into the skillet (cooked side up) and cook for another 5-7 minutes, until fully set and cooked through.

Step 9

Remove the tortilla from the skillet and let it rest for a few minutes before slicing into wedges.

Step 10

Optional: Garnish with fresh spinach leaves for added color and nutrition. Serve warm or at room temperature.

Nutrition Facts

Serving size	1328.2 grams (1328.2g)

Amount per serving	% Daily Value*
Calories	1709

Total Fat 72.90g	93%
Saturated Fat 17.30g	87%
Polyunsaturated Fat 3.70g
Cholesterol 1128mg	376%
Sodium 3186mg	139%
Total Carbohydrate 175.30g	64%
Dietary Fiber 19.00g	68%
Total Sugars 31.80g
Protein 89.40g	179%

Vitamin D 282IU	1410%
Calcium 454mg	35%
Iron 16mg	90%
Potassium 4550mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 20.9%

Carbs: 40.9%