Keto Tortilla de Patatas (Spanish Potato Omelette)
Elevate your low-carb lifestyle with this delicious Keto Tortilla de Patatas, a creative twist on the classic Spanish potato omelette! Instead of traditional potatoes, this recipe swaps in tender, golden turnips for a keto-friendly alternative without sacrificing the authentic flavors you love. Combined with sweet, caramelized onions and perfectly seasoned, fluffy eggs, the dish is cooked to golden perfection in fragrant olive oil. Perfect for breakfast, brunch, or as a hearty appetizer, this tortilla is easily flipped and sliced into satisfying wedges. Ready in just 45 minutes and packed with wholesome ingredients, it’s a crowd-pleasing recipe that seamlessly aligns with your keto goals while honoring Spanish culinary tradition. Serve it warm or at room temperature for a versatile dish that’s both comforting and healthy.
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Recipe Information
Ingredients
- 400 grams Turnips
- 6 large Eggs
- 60 ml Olive oil
- 1 small Yellow onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the turnips and slice them into thin rounds, approximately 2-3 mm thick. Set aside.
Peel and finely slice the onion into thin strips.
Heat 40 ml of olive oil in a non-stick frying pan over medium heat. Once hot, add the sliced turnips and onions, stirring to coat them evenly in the oil.
Cook the turnips and onions for about 10-12 minutes, stirring occasionally, until the turnips are tender and lightly golden. Season with half the salt and pepper. Remove from the pan and let them cool slightly.
Crack the eggs into a large mixing bowl, add the remaining salt and pepper, and beat them lightly.
Once the turnips and onions have cooled slightly, add them to the beaten eggs. Stir to combine and ensure the turnip slices are well coated.
Wipe the frying pan clean and heat the remaining 20 ml of olive oil over medium heat. Pour the egg and turnip mixture into the pan, spreading it out evenly.
Reduce the heat to low and cook the tortilla for about 8-10 minutes, or until the edges are set and the bottom is golden brown.
Place a large plate over the pan, carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side. Cook for another 5-7 minutes until the tortilla is fully set and golden on both sides.
Remove from heat, let it cool for a few minutes, then slice into wedges and serve either warm or at room temperature.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 19.0 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 308 mg | 24% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1295 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.
