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Paleo Baked Spanish Tortilla (GF) | Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Paleo Baked Spanish Tortilla (GF)

A Spanish baked potato omelette filled with sliced sweet and regular potatoes and seasoned with grilled garlic, scallions, parsley and paprika.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Gluten-free, Paleo, Spanish
Diet: Gluten Free
Servings: 6
Author: Dominique

Ingredients

  • 3 scallions , sliced
  • 3 cloves garlic , sliced
  • a pinch red pepper flakes
  • 1- 1.5 lb potatoes , sliced into 1 cm thick pieces ( I did a mixture of red potatoes and sweet potatoes)
  • 8 eggs
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp paprika
  • salt and pepper to taste
  • 2 ounces goat cheese ,crumbled (optional--- omit for strict Paleo or Whole30)

Instructions

  • Put the sliced potatoes into boiling water and cook for 10 minutes, or until you can easily stab them with a knife.
  • Preheat the oven to 375 degrees. Grease a small- medium baking dish (mine was 11 in x 7.5 in x 2 in).
  • Cook the scallions, garlic and red pepper flakes in olive oil over medium heat, until fragrant, cooked through, and a bit golden...about 3 minutes.
  • Put half of the potatoes into the pan, then top with 1/2 of the grilled garlic and scallions, and repeat.
  • In a separate bowl, mix the eggs, parsley, salt, pepper, paprika and goat cheese (if you are adding it) together. If you are not adding goat cheese, add a splash of coconut milk or almond milk.
  • Pour the mixed eggs on top of the potatoes in the baking dish.
  • Bake for 30-35 minutes, until cooked through and golden on top. 

Nutrition

Calories: 260kcal | Carbohydrates: 35g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 223mg | Sodium: 132mg | Potassium: 918mg | Fiber: 4g | Sugar: 2g | Vitamin A: 735IU | Vitamin C: 42mg | Calcium: 79mg | Iron: 3mg