Roast Potato Tortilla

Transform your weeknight dinner routine with this delicious Roast Potato Tortilla—a Spanish-inspired dish that combines crispy golden roasted potatoes, savory sautéed onions, and fluffy eggs for a hearty meal. This one-pan wonder showcases the perfect harmony of simple yet flavorful ingredients, including aromatic garlic and fresh parsley, for a vibrant twist. The potatoes are oven-roasted for a lightly caramelized crunch, then folded into a rich egg mixture and cooked to golden perfection, creating a satisfying texture in every bite. Perfect for brunch, lunch, or dinner, this versatile tortilla can be served warm or at room temperature, making it an excellent make-ahead option for busy days. Plus, it’s naturally gluten-free and packed with wholesome ingredients for a family-friendly meal.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g potatoes
• 3 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 6 eggs
• 1 medium onion
• 2 cloves garlic
• 2 tbsp parsley

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Wash, peel, and dice the potatoes into small 1.5 cm cubes. Spread them evenly on a baking tray.

Step 3

Drizzle 2 tablespoons of olive oil over the potatoes and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly, then roast in the oven for 25-30 minutes, stirring halfway through, until golden and crispy.

Step 4

While the potatoes are roasting, finely dice the onion and mince the garlic. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat.

Step 5

Sauté the onion and garlic for 3-4 minutes or until softened and fragrant. Set aside once cooked.

Step 6

In a large mixing bowl, crack the eggs and whisk them thoroughly. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then mix in the chopped parsley.

Step 7

Once the roasted potatoes are ready, gently fold them into the egg mixture along with the sautéed onions and garlic.

Step 8

Heat the same non-stick skillet over medium-low heat. Pour in the potato and egg mixture, spreading it evenly in the pan. Cook for 8-10 minutes, uncovered, until the edges are set.

Step 9

Carefully flip the tortilla: Place a large plate over the skillet, invert the tortilla onto the plate, then slide it back into the skillet to cook the other side for an additional 5-7 minutes.

Step 10

Once the tortilla is golden and firm to the touch, remove it from the heat. Let it cool slightly, then slice into wedges and serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1012.6 grams (1012.6g)

Amount per serving	% Daily Value*
Calories	1355

Total Fat 71.50g	92%
Saturated Fat 16.10g	81%
Polyunsaturated Fat 4.00g
Cholesterol 1116mg	372%
Sodium 2847mg	124%
Total Carbohydrate 126.00g	46%
Dietary Fiber 13.80g	49%
Total Sugars 14.20g
Protein 53.00g	106%

Vitamin D 246IU	1230%
Calcium 303mg	23%
Iron 12mg	68%
Potassium 3419mg	73%

*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: 47.3%

Protein: 15.6%

Carbs: 37.1%