Are you looking for a delicious, easy-to-make meal that will please your hungry family? Look no further than this Eggplant and Onion Spanish Tortilla. This authentic spin on the classic Spanish dish is packed with both flavor and nutrition. Eggplants are rich in antioxidants, particularly nasunin, which supports brain health and fights inflammation. They’re also a great source of dietary fiber, making this dish as gut-friendly as it is tasty. Onions bring their own powerful benefits to the table, including heart-healthy compounds, immune support, and a natural touch of sweetness when caramelized.
Combined with protein-packed eggs—loaded with essential amino acids and nutrients like vitamin D and B12—this tortilla becomes a complete, satisfying meal. Plus, the use of olive oil not only enhances the flavors but also contributes healthy fats that support heart health and reduce inflammation. This dish is a wonderfully hearty vegetarian option that cooks in just minutes and only requires one pan, making cleanup a breeze. Whether you’re whipping it up for a busy weeknight dinner, a light weekend lunch, or meal-prepping for the days ahead, this simple yet nourishing Spanish tortilla is a winner every time. Serve it hot or enjoy it at room temp—the flavors only get better!
Recipe
Serves 2
2 tbsp. olive oil
2 onions, chopped
2 eggplants, cut into cubes
salt & pepper, to taste
5 eggs
How to Prepare
Heat the olive oil in a medium pot over a medium-high heat. Add the onions and eggplants and cook for 20 minutes, until softened, and season with salt and pepper.
Whisk the eggs in a bowl with a little salt and pepper. Pour the eggs over the vegetables and continue cooking until the eggs start to set along the sides.
Now flip the tortilla over, use a plate to help, and continue cooking the second side until the tortilla is set. Serve immediately.
