Low FODMAP Sweet Potato Spanish Tortilla
Sweet Potato Spanish Tortilla

Low FODMAP Sweet Potato Spanish Tortilla

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Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 30 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

Tortilla Española is one of Spain’s most beloved national dishes. Maybe because it’s nothing more than potatoes, vegetables, and eggs and somehow it’s absolutely delicious! Our low FODMAP version of a Spanish tortilla is made...


  • ¼ cup extra virgin olive oil, divided
  • 2 small sweet potatoes, grated (limit sweet potato serving size ½ cup per serving)
  • 4 leeks (just the green part)
  • 1 cup chopped kale
  • 8 eggs, whisked
  • Salt and pepper to taste
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Nutrition Facts


294 cals


22 g

Saturated Fat

5 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

13 g


13 g


3 g


2 g


12 g


396 mg


  1. Preheat the oven to 350 degrees.
  2. In a 10-inch cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add sweet potatoes, leeks, and season with salt.
  3. Add in kale and continue to cook for another 2 minutes. Remove from heat and transfer the vegetables to a bowl. Set aside to cool.
  4. Once vegetable mixture is cool, add the eggs and stir to combine. Season with salt and pepper.
  5. Use a paper towel to wipe away any remaining oil or vegetable scraps on the cast iron skillet. Over medium heat, add the remaining 2 tablespoons of olive oil. Once hot, add the egg and vegetable mixture. Gently shake the pan until the egg starts firming along the sides of the pan. With a rubber spatula, keep moving the egg away from the sides of the pan to prevent sticking.
  6. Once the sides of the mixture are cooked, remove from stove and place the entire pan in the oven. Bake 15 minutes or until the center of the egg is no longer runny. Remove from the oven and serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society