Keto Almagro Tortilla
Meet the "Keto Almagro Tortilla," a low-carb spin on the traditional Spanish favorite that’s bursting with bold Mediterranean flavors! This recipe features tender zucchini, savory Almagro peppers, creamy Manchego cheese, and aromatic onions, all bound together by fluffy eggs for a perfectly golden, protein-packed dish. Sautéed in rich olive oil and finished with a sprinkle of fresh parsley, this tortilla delivers a delightful balance of smoky, tangy, and cheesy notes while adhering to keto-friendly guidelines. Ideal for brunch, lunch, or a light dinner, it serves as a flavorful centerpiece that can be enjoyed warm or at room temperature. Fast and easy to prepare, with just 15 minutes of prep and 25 minutes of cooking, this satisfying dish is a must-try for anyone seeking healthy, comforting recipes with a touch of Spanish flair.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 6 large Eggs
- 100 grams Manchego cheese, grated
- 100 grams Almagro peppers, sliced
- 3 tablespoons Olive oil
- 1 small Onion, finely diced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Chopped parsley
Instructions
Slice the zucchini into thin discs. Place them on a clean kitchen towel, sprinkle with a pinch of salt, and let them sit for 10 minutes to draw out excess moisture. Pat them dry with the towel afterward.
In a large mixing bowl, whisk the eggs together until well combined. Stir in the grated Manchego cheese and season the mixture with salt and black pepper.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the sliced zucchini and continue to cook, stirring occasionally until the zucchini is tender and slightly golden, about 5-6 minutes.
Stir the sliced Almagro peppers into the zucchini mixture and cook for an additional 2 minutes.
Pour the zucchini and pepper mixture into the bowl with the eggs and cheese. Mix until all the ingredients are evenly combined.
Wipe the skillet clean, add the remaining olive oil, and heat over medium heat. Pour the entire egg and vegetable mixture into the skillet.
Cook without stirring for about 5 minutes or until the edges start to set.
Carefully flip the tortilla using a large plate: Place the plate over the skillet and invert the tortilla onto the plate. Slide the tortilla back into the skillet, cooked side up, and cook for another 5 minutes or until the center is fully set.
Once cooked through, transfer the tortilla to a serving plate. Allow it to cool for a few minutes, then slice into wedges.
Garnish with chopped parsley before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1210 mg | 403% | |
| Sodium | 6361 mg | 277% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 33.7 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1121 mg | 86% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1636 mg | 35% | |
*The % Daily Value 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.
