High-Protein Spanish Potato Tortilla with Ham & Cheese
Method
Heat a large non-stick skillet over medium heat and lightly coat it with cooking spray.
Arrange the thinly sliced potatoes in an even layer in the skillet. Cover with a lid and cook for 6–8 minutes, turning occasionally, until the potatoes become tender and lightly golden.
Add the sliced onion and diced ham. Cook for another 2–3 minutes, stirring gently until the onion softens and the ham is warmed through.
In a small bowl, whisk the eggs with the smoked paprika, garlic powder, salt, and black pepper.
Pour the egg mixture evenly over the potatoes and ham, making sure it spreads throughout the skillet.
Sprinkle the grated reduced-fat cheese evenly over the top.
Cover the skillet again and cook over low to medium heat for 4–6 minutes, or until the eggs are fully set and the cheese has melted into a golden, creamy topping.
Slide the tortilla onto a serving plate and garnish with fresh herbs. Serve immediately while hot.
For an authentic Spanish-inspired breakfast, let the tortilla rest for 2–3 minutes before slicing. Add spinach, mushrooms, or roasted peppers for extra vegetables, or enjoy it with a side of Greek yogurt and a simple tomato salad for a complete Mediterranean-style meal.
Nutrition Facts
Per recipe
