Spanish tortilla (Potatoe omelette – light version)

When we are on “a diet”, we forbid ourselves the easiest and best Spanish dish: our Tortilla!

The problem with the tortilla is not the poor potatoes, but the quantity of oil in which they are fried.

*1 gram of olive oil has 9 calories, and just 1 tablespoon of oil contains 10 grams, so you can multiply… 🙁

So we are going to do a light version to reduce the oil. And we will get a very tasty and juicy omelette, nothing to envy the traditional one.

For 3 persons:

3 potatoes

2 eggs

3 egg whites

1 big onion

½ green bell pepper (optional)

salt, black pepper

1 tablespoon extra virgin olive oil


Put 1 tablespoon of olive oil in a pan. Add the finely chopped onion and green pepper, salt and pepper. Cook it at mid-low heat, covered, to get it very soft and caramelized. Leave it.

Peel and cut the potatoes.

Boil them in salted water for 20 minutes.

Drain the potatoes, put them in a bowl, add a pinch of salt and crush them a little with a fork to make small pieces but not mashed potatoes.

In another bowl, beat the eggs and egg whites.

Add the potatoes, onion, green bell pepper and a pinch of salt and black pepper to the bowl with the eggs, and mix it.

Spread some drops of olive oil in a non-stick pan, pour the mixture of eggs and potatoes into the pan and let it cook at mid-heat for some minutes. Turn it and cook the other side.

Ready to eat!

I like to leave it to rest and eat it hours later at room temperature. With a big salad (tomatoes, avocado, mushrooms, asparagus…) it is a perfect dinner for Saturday night, don’t you think? 


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