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Mini Paleo Spanish Tortilla

Good morning! Today is definitely a great day, because I have a new breakfast recipe to share with you! This Mini Paleo Spanish Tortilla is one of the best breakfast recipes ever — no joke! It’s easy, simple, and (most importantly) delicious! It has lots of protein from eggs, carbs from potatoes, and flavor from soft, sweet onions! I could eat this every day if I had to. 🙂

Although I began this blog post by saying today is a great day, I may have stretched the truth a bit. Today is my first day back at school, and I definitely miss summer break already. It’ll be great to get back into the swing of things, but I know I’ll be living for the weekends these first few weeks. Honestly, I just need to suck it up and accept that I’m going back to school! This time next year, I’ll probably be very excited to go back . . . and I love learning, so I really should be excited. It’s easier to be happy if we’re well fed, though, so let’s talk about this Mini Paleo Spanish Tortilla!

This is a classic Spanish recipe that I Paleo-ized slightly. Some versions contain cheese, while others contain vegetable oil; I simply omitted the cheese and used olive oil instead. If you tolerate cheese, by all means, add some! I love cheese, but this is a nice clean recipe and it tastes great without it.

Although this Mini Paleo Spanish Tortilla isn’t a tortilla in the usual sense of the word, it’s similar to a regular tortilla in shape and size. It’s basically a round, flat egg pancake with potatoes and onions inside. In fact, it’s similar to the Bacon-Chard Quiche w/ Sweet Potato Crust that I published last summer! (Note: please excuse those atrocious photos; I was still learning at the time.)

Truth be told, this “tortilla” is a little addicting. It’s kind of like a frittata, but it’s slightly thinner. The flavors of the sweet onions and soft potatoes are so delicious, and they pair perfectly with the eggs. One of my favorite restaurants has a version of this dish with Swiss cheese and mild salsa on top. (That was actually the first Spanish Tortilla that I tried, and the inspiration for this dish.) I highly recommend adding salsa or something fresh (such as sliced tomatoes or bell peppers) on top. The extra bite of fresh flavors and colors does wonders!

That’s all for today! I hope you love this recipe as much as I do. Send me a photo or post one on Instagram if you make this Mini Paleo Spanish Tortilla!

Have a great day!

Print Recipe
Mini Paleo Spanish Tortilla
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Instructions
  1. Slice the potato and onion into thin slices with a mandoline. Heat the oil over medium heat.
  2. Once the oil is hot, add the potatoes and onions. Season with salt and pepper and cook until soft, but not brown. Don't let the potatoes break when you stir them; remove them from the heat once this begins.
  3. Beat the eggs with a pinch of salt and pepper in a separate container. Spoon in the potatoes and onions, stir, and re-add to the skillet (still at medium heat). Arrange the potatoes and onions so they lie flat.
  4. After the edges firm up, lower the heat and cook for 5 minutes. Transfer the skillet to an oven at 375 degrees Fahrenheit and cook until the top is set, about 5-6 minutes.
  5. Serve warm with salsa, arugula, greens, cheese, or whatever suits your fancy. Enjoy!

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