1. In a large non-stick skillet, heat oil over medium-low. Sauté onion 3-5 minutes, or until tender. Add potatoes & cook 15 minutes, or until tender. Reduce heat to low. 
  2. In a medium bowl whisk together eggs, paprika & pepper. Pour into skillet & cover with lid. Cook 10-15 minutes, or until sides start to set.
  3. Place a large plate on top of the skillet, hold it in place & flip over. Return skillet to heat & slide tortilla back into the pan to cook the other side.
  4. Cook another 10-15 minutes. Serve topped with diced green onions.


Pair it with ONIE’s tomatillo salsa verde for extra flavor!

MyPlate Standard

Click on each plate group to see how this recipe meets the MyPlate standard

Nutrition Facts

6 servings per recipe
Serving size (281g)
Amount per serving
% Daily Value*
Total Fat 25g 32%
    Saturated Fat 4g 20%
    Trans Fat 25g  
Cholesterol 290mg 97%
Sodium 130mg
Total Carbohydrate 26g 9%
    Dietary Fiber 3g 11%
    Total Sugars 1g  
    Includes 0g Added Sugars 0%
Protein 14g  
Vitamin D 3mcg 15%
Calcium 10mg 0%
Iron 1mg 6%
Potassium 57mg 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars

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One response to “Breakfast Spanish Tortilla

  1. “Love” the healthy recipes and associated My Plate emphasis. Would like to include some in school menu’s and Aftrr School Snack Program Menu (all grade levels).


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