Recipe description
July 13, 2026
Spinach and potato tortilla
A nourishing tortilla that supports gentle digestion and fiber diversity.
Easy Recipe
30 Minute Meal
Batch Cooking
82%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- High in plant fiber from spinach and potatoes supports gut-friendly diversity.
- Contains polyphenol-rich greens and olive oil for anti-inflammatory compounds.
- Balanced with protein from eggs and healthy fats in a simple skillet meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato
2
piece
Spinach
200
gram
Egg
4
piece
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Fresh herbs
1
tablespoon
Instructions
1
Peel and thinly slice the potatoes. Wash the spinach thoroughly and drain well.
2
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the potato slices and cook for 8-10 minutes until tender but not browned, stirring occasionally.
3
Add the spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
4
In a bowl, whisk the eggs with salt and black pepper. Add the cooked potatoes and spinach, mixing gently to combine.
5
Heat the remaining olive oil in the same skillet over medium heat. Pour the egg and vegetable mixture into the skillet.
6
Cook for 4-5 minutes until the bottom is set and golden brown. Carefully flip the tortilla and cook for another 3-4 minutes until cooked through.
7
Slide the tortilla onto a plate, garnish with fresh herbs if desired, and serve warm.
More Recipes For Your Gut
Nutrition
380 kcal
Calories
20 g
Protein
40 g
Carbohydrates
11 g
Fiber
6 g
Sugar
26 g
Fat
5 g
Saturated fat
1.4 g
Salt
FAQ
Is this tortilla vegetarian or vegan?
It's ovo-lacto vegetarian (includes eggs); not vegan.
How many servings does this recipe yield?
2 servings.
Are there gluten or dairy ingredients?
Gluten-free and dairy-free; contains eggs.
Can I make it vegan? How?
Yes, replace the eggs with a plant-based binder (e.g., chickpea flour mixed with water) or crumbled tofu.
How should I store leftovers? How long do they keep?
Refrigerate in an airtight container for up to 2 days; reheat in a skillet or microwave.
Can I freeze this dish? Will the texture be okay?
Freezing isn’t ideal; if you must, freeze after cooking and reheat gently; texture may change.
What are the main nutritional benefits?
Provides fiber from potatoes and spinach, protein from eggs, and healthy fats from olive oil; fits a plant-forward approach and supports gut health.
Is this recipe gluten-free?
Yes, naturally gluten-free.
How long does it take to make?
About 30–35 minutes from start to finish.
How can I customize it with herbs or toppings?
Add fresh herbs like parsley, dill, or chives; finish with a drizzle of olive oil or lemon zest.
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