Recipe for Quick Brunch Spanish Tortilla

Prep Instructions

  • Yield: 4 Servings                             
  • Prep Time: 6 minutes 
  • Cooking Time: 10 minutes                       
  • Total Time: 16-20 minutes  

Recipe Ingredients

5 large eggs, 2 teaspoons fresh parsley, chopped, 1/2 cup yellow onion, chopped, 1/4 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/8 teaspoon ground black pepper, 1 1/2 cups cooked potatoes, diced

Cooking Instructions

Preheat oven to 350˚F.   Follow the prep technique next to each ingredient.   In a bowl beat the eggs with all the seasonings and fold in the diced potatoes.   Heat an oven-proof skillet on medium heat, spray with nonstick cooking spray and pour in the egg mixture. As the mixture starts to sear, place the skillet in the oven and bake for 8-10 minutes. 

Category Tags

Breakfast, Diabetes-friendly, Gluten-free, Good source of protein, Low carbohydrate / low sugar, Peanut-free, Tree nut-free, Vegetarian

Nutritional Data

  • Calories: 119.49
  • Fat: 4.83 grams
  • Saturated Fat: 1.58 grams
  • Cholesterol: 186.00 milligrams
  • Sodium: 265.87 milligrams
  • Carbohydrates: 11.47 grams
  • Fiber: 1.17 grams
  • Sugars: 1.28 grams
  • Protein: 7.37 grams

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