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 mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Gluten-free, Paleo, Spanish
Diet: Gluten Free
Servings: 6
- 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)
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.
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