Keto Spanish Potato Tortilla
Indulge in the delicious flavors of a classic Spanish dish with a low-carb twist in this Keto Spanish Potato Tortilla recipe! This innovative take replaces traditional potatoes with turnips, offering the same tender texture and subtly sweet undertone while keeping the dish keto-friendly. Whisked eggs, fragrant garlic, and sautéed onions come together to create a perfectly golden, protein-rich tortilla. Cooked to perfection in olive oil, this low-carb masterpiece is seasoned with salt, pepper, and a touch of optional paprika for added depth. Whether served warm or at room temperature, it's ideal for breakfast, brunch, or a light dinner. Garnish with fresh parsley for a vibrant finish and enjoy this healthy, flavorful spin on a Spanish culinary classic!
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Recipe Information
Ingredients
- 3 medium Turnips
- 6 large Eggs
- 4 tablespoons Olive oil
- 1 medium White onion
- 2 Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika (optional)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel the turnips and slice them thinly into rounds, approximately 1/8-inch thick.
Peel and finely slice the onion. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the sliced turnips and cook for 6-8 minutes, stirring occasionally, until they soften and start to become golden.
Remove the turnips from the skillet and set them aside. Add the remaining 2 tablespoons of olive oil to the skillet, then add the onion and garlic. Cook for 5-7 minutes until soft and fragrant.
In a large mixing bowl, crack the eggs and whisk them together with the salt, black pepper, and paprika (if using).
Combine the cooked turnips, onions, and garlic with the whisked eggs in the mixing bowl, ensuring everything is evenly coated.
Wipe the skillet clean and lightly oil it (if necessary). Pour the egg mixture into the skillet and spread it out evenly over medium-low heat.
Cook the tortilla for about 8-10 minutes, occasionally shaking the skillet gently to prevent sticking. Once the edges are set but the center is still slightly jiggly, place a large plate over the skillet.
Carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side for another 5-7 minutes, until it’s fully set and lightly golden.
Remove the tortilla from the skillet and let it cool slightly. Slice into wedges and garnish with fresh parsley, if desired.
Serve warm or at room temperature. Enjoy your keto Spanish tortilla!
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 20.5 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 327 mg | 25% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1387 mg | 30% | |
*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.
