Low Carb Almagro Tortilla
Delightfully light and packed with flavor, the Low Carb Almagro Tortilla is a healthy twist on a classic Spanish dish that's perfect for anyone seeking a keto-friendly or low-carb option. Made with tender zucchini, sautéed onions, and rich eggs, this tortilla is seasoned with a touch of salt, pepper, and fresh parsley to highlight its natural freshness. Cooked in extra virgin olive oil to achieve a golden crust, this recipe is not only delicious but also simple to prepare, taking just 40 minutes from start to finish. Whether served warm or at room temperature, this versatile dish works beautifully as a main course, appetizer, or snack. Packed with wholesome ingredients and boasting traditional Spanish charm, it's sure to become a favorite for low-carb meals.
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Recipe Information
Ingredients
- 3 medium zucchini
- 6 large eggs
- 1 medium onion
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and slice the zucchini into thin rounds, approximately 1/4 inch thick.
Peel and thinly slice the onion.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the sliced onion and sauté for 5 minutes until softened.
Add the zucchini slices to the skillet and continue to cook, stirring occasionally, for about 10 minutes until both the onions and zucchini are tender.
Meanwhile, in a large bowl, beat the eggs and season with salt and black pepper.
Once the zucchini and onions are cooked, drain any excess liquid from the skillet and let the mixture cool slightly.
Add the cooked vegetables to the beaten eggs and gently mix until everything is evenly coated.
Wipe the skillet clean, add the remaining tablespoon of olive oil, and heat over medium-low heat.
Pour the egg and vegetable mixture into the skillet, spreading it out evenly.
Cook on low heat for about 5-7 minutes until the bottom is set and lightly golden.
Place a large plate over the skillet, carefully flip the tortilla over onto the plate, and then slide it back into the skillet to cook the other side.
Continue cooking for another 5 minutes until the tortilla is fully set.
Remove the tortilla from heat and let it cool for a few minutes before sprinkling with fresh parsley.
Cut into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 7207 mg | 313% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 49.1 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 302 mg | 23% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2009 mg | 43% | |
*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.
