Paleo Baked Spanish Tortilla (GF) (2024)

I’m always on the lookout for new breakfast recipe ideas! So,I’m happily adding thisPaleo Baked Spanish Tortilla recipe to the roster.

It’s basically a Spanish baked potato omelette ora crustless quiche, filled withsliced sweet and regular potatoes… and seasoned with grilled garlic, scallions, fresh parsley and paprika. It’s such a fresh, and yummy flavor combination. And if you are feeling up to it, a bit of goat cheese on top tastes fab.

I’ve never been one to be able to eat the same foodstoo often; I need variety in my life and especially in my breakfasts.

I especially love when recipes can be eaten for breakfast, lunch or dinner and thisPaleo Baked Spanish Tortilla is great for breakfast… or for lunch or dinner served with a side salad.

The more variety the better, I say!

This recipe couldn’t have come at a better time for me.

I recently had some left over cooked potatoes in the fridge and a whole lot of eggs. The idea to bake them together came to mind.

I once had a Spanish Torta or Spanish Tortilla and remember loving it so much. I also, love Paleo quiches in general and figured this would be up my alley.

My first try of this Paleo Baked Spanish Tortilla recipe was so yummy that I decided to make it again so that I could keep track of the proportions and share it with you guys.

NOM!

So, to makethis Paleo Baked Spanish Tortilla, you’ve got to boil some potatoes. (Or have leftovers already ready in the fridge)

I mixed both sweet and regular potatoes, but feel free to use only sweet potatoes or only regular potatoes.

You’ve also got to grill your scallions and garlic together until golden brown and fragrant.

And lastly, you’ve got to mix your eggs with paprika, salt, pepper, fresh parsley… and goat cheese if youfeel so inclined.

Note: Omit the goat cheese to keep thisBaked Spanish Tortilla Whole30 compliant and Paleo.

My husband and I like adding goat cheese every once in a while, as this type of cheese is easier for both of us to digest.

However, this recipe is easy to adapt to your preferences and tastes.

Once you have your potatoes ready, your garlic and onions cooked, and your eggs mixed, it’s time to layer!

Place half of your slicedpotatoes into yourbakingdish. Then, top them with halfof the garlic and scallions.

Then repeat with the other half of the potatoes and garlic/scallion mixture.

Lastly,pour the egg mixture on top, and bake everythinguntil golden brown and a bit crispy. Easy enough! And definitelyfilling enough!

Serve with some hot sauce and avocado, and this Paleo Baked Spanish Tortilla will keep you full for hours!