Keto Tortilla de Patatas
Transform your classic Spanish favorite into a low-carb delight with this Keto Tortilla de Patatas! This ingenious recipe swaps traditional potatoes for thinly sliced turnips, creating a keto-friendly twist on the beloved dish without sacrificing flavor or texture. Sautéed with tender onions and seasoned with just the right amount of salt and black pepper, the turnips are folded into a fluffy mixture of whisked eggs, then gently cooked to golden perfection. With just 15 minutes of prep time and a total cook time of 25 minutes, this quick and satisfying dish is perfect for a hearty breakfast, brunch, or light dinner. Serve it warm or at room temperature, and enjoy a slice of Spain that fits your low-carb lifestyle.
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Recipe Information
Ingredients
- 400 grams Turnips
- 6 large Eggs
- 60 milliliters Olive oil
- 100 grams White onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel and slice the turnips thinly, about 1/8-inch thick. Use a mandoline slicer for even cuts if available.
Dice the onion into small, uniform pieces.
In a large frying pan, heat 30 milliliters of olive oil over medium heat. Add the onions and sauté until they become translucent, about 5 minutes.
Add the sliced turnips to the pan, season with salt and black pepper, and sauté for 8-10 minutes, stirring occasionally, until the turnips are tender and slightly golden.
In a large bowl, crack the eggs and whisk them until fully combined.
Once the turnips and onions have cooled slightly, transfer them into the bowl with the eggs. Stir until the turnip-onion mixture is fully coated in egg.
Clean the frying pan, then heat the remaining 30 milliliters of olive oil over medium-low heat.
Pour the egg mixture into the pan, spreading it evenly. Cook on low heat for 8-10 minutes, or until the bottom is set and slightly golden.
To flip the tortilla, place a large plate over the frying pan and carefully invert the tortilla onto the plate. Slide the tortilla back into the pan with the uncooked side down.
Cook for another 5 minutes until the tortilla is fully set and cooked through.
Remove the tortilla from the pan and let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3059 mg | 133% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 20.3 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 314 mg | 24% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1338 mg | 28% | |
*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.
