Keto Tortilla de Patata
Indulge in a low-carb twist on the classic Spanish omelet with this flavorful Keto Tortilla de Patata! Instead of traditional potatoes, this recipe uses turnips or rutabaga to achieve a satisfying texture while keeping the dish keto-friendly. Sautéed onions bring a subtle sweetness, while a blend of eggs, heavy cream, and seasonings like garlic powder, salt, and pepper create a creamy and savory base. With minimal prep time and a quick cooking process, this healthier version of Tortilla de Patata is perfect for a wholesome breakfast, brunch, or light dinner. Serve it warm or at room temperature, sliced into wedges, for a delicious Spanish-inspired meal without the carbs.
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Recipe Information
Ingredients
- 300 grams Turnips or Rutabaga (peeled and thinly sliced)
- 6 large Eggs
- 3 tablespoons Olive Oil
- 1 small Onion (thinly sliced)
- 2 tablespoons Heavy Cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black Pepper
- 0.25 teaspoons Garlic Powder
Instructions
Peel the turnips or rutabaga and slice them into thin rounds, about 2-3 mm thick. Use a mandoline slicer for even, consistent slices if available.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
Add the sliced turnips or rutabaga and sauté for about 10 minutes, turning occasionally, until they are tender and lightly golden. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced onion until softened and slightly caramelized, about 5 minutes.
In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder.
Add the sautéed turnips or rutabaga and onions to the egg mixture. Stir gently to combine, ensuring all pieces are coated in the egg mixture.
Heat the skillet over low heat and pour the egg and vegetable mixture into the skillet. Spread it out evenly with a spatula.
Cook on low heat for about 10 minutes, or until the edges are set and the bottom has lightly browned. Avoid cooking on high heat to prevent burning.
To cook the top, carefully slide the tortilla onto a large plate. Place the skillet upside down over the plate, then flip to transfer the tortilla back into the skillet. Cook for an additional 5 minutes until fully set.
Slide the tortilla de patata onto a serving plate and let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1146 mg | 382% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 18.0 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 320 mg | 25% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1460 mg | 31% | |
*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.
