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Spanish Tortilla With Aioli is a layered potato and egg type omelet. Serve it as an appetizer, snack, or main for breakfast/brunch or a light dinner. Less than 250 calories a serving with a nice balance of carbs, protein, and fat!



Ready In:


Calories Per Serving:


Good For:

Breakfast, Main Courses, Snacks


For the tortilla-

-1 pound, 16oz of gold potatoes

-6 large eggs

-200 grams of liquid egg whites/beaters

-1 1/2 teaspoon salt
-6 to 8 tablespoons low-sodium chicken or vegetable broth
-1/2 large yellow onion, thinly sliced
-2 tablespoons olive oil

For the Aioli

-1 small garlic clove or 1/2 large clove
-3 tablespoons mayonnaise
-2 teaspoons lemon juice
-1/4 teaspoon smoked paprika
-1/4 teaspoon salt

Spanish Tortilla With Aioli- Quick Tips:

-You can use any type of potatoes, but we find the gold to work best with this recipe

-You can experiment with any seasoning you want for the aioli

Nutrition For Spanish Tortilla With Aioli

Protein: 10.75 grams

Carbs: 15.68 grams NET carbs 13.9 grams

Fat: 14.38 grams

Step by Step Instructions For Spanish Tortilla With Aioli


Bring a large pot of water to a boil. While you’re waiting, cut the potatoes into 1/8-inch thick slices, and also dice the onions.
When the water boils, add 1 teaspoon salt and the potatoes and cook, stirring occasionally, until the potatoes are tender but not falling apart, about 10 to 12 minutes.


Next. drain the potatoes and let as much of the water drip off as possible. Meanwhile, put the broth and cut up onions into a  non-stick skillet over medium-low heat. Stir the onions occasionally and turning down the heat if they start to brown, until they are very tender and the broth has all cooked off, 15 to 18 minutes adding more broth if needed.


After the onions are done, take them out of the pan and clean it out. Take your eggs and beat them together with the egg whites, seasoning, and mix in your potatoes and onion mix. Take your non-stick pan and coat it with 1 tablespoon of olive oil and put on medium heat.


Add the egg mixture and use a spatula to press down the mixture and smooth out the top. Cook until the edges are set, then turn the heat down to medium-low. Continue cooking until the top is mostly set, a little under 15 minutes total. Carefully run your spatula around and under the tortilla to make sure it’s not stuck anywhere, then flip the tortilla: Turn off the heat and cover the skillet with a larger plate. Protect your hands with towels or oven mitts, then grab the pan and the plate on two sides and flip.


Remove the pan and your tortilla will now be on the plate! Don’t worry if there were a few spots that did stick, this will be the bottom when you serve it anyway.
Scrape any stuck parts off the pan, clean it again, and coat the bottom with the remaining 1 tablespoon olive oil. Slide the tortilla back in and tuck any pieces of potato that may have fallen out in the sides. Return the burner to medium-low, and cook until the center is no longer runny, just about 6 minutes. Transfer the tortilla to a plate and let cool for at least 20 minutes, if you can (it’s best at room temperature)!


While your tortilla is cooling, let’s make the aioli. Use a garlic press to mince the garlic into a small bowl. Combine your mayo, lemon juice, paprika, and salt together. Refrigerate until ready to use, and enjoy this amazing flavor combo!

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