Low Carb Tortilla de Patata
Reimagine the classic Spanish Tortilla de Patata with this delicious Low Carb Tortilla de Patata recipe, featuring a creative twist by swapping traditional potatoes for thinly sliced turnips. Packed with tender turnips, caramelized onions, and fluffy eggs, this keto-friendly version retains all the comforting flavors and textures of the traditional dish while being light on carbs. Seasoned with a savory blend of sea salt, pepper, and optional garlic powder, this satisfying Spanish omelette is cooked to golden perfection in olive oil. With just 15 minutes of prep time, it’s a quick and wholesome dish perfect for breakfast, brunch, or a light dinner. Garnish with a sprinkle of fresh parsley and serve warm or at room temperature for an irresistible low-carb treat bursting with flavor!
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Recipe Information
Ingredients
- 500 grams Turnips
- 6 large Eggs
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder (optional)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Peel and thinly slice the turnips into thin discs, about 1/8 inch thick. Use a mandoline slicer for uniform slices, if possible.
Peel and thinly slice the onion into half-moon shapes.
Heat 2 tablespoons of olive oil in a non-stick frying pan or skillet over medium heat. Add the sliced onion and turnips to the pan.
Sprinkle with sea salt, black pepper, and garlic powder (if using), then sauté for 10-12 minutes, stirring occasionally, until the turnips are tender.
In a large mixing bowl, whisk the eggs until fully beaten. Add the cooked turnip and onion mixture to the eggs and stir well to combine. Let the mixture sit for 5 minutes.
Wipe the frying pan clean and add the remaining 1 tablespoon of olive oil. Heat over medium-low heat.
Pour the egg and vegetable mixture back into the frying pan, spreading it out evenly. Cook on low heat for 8-10 minutes, or until the edges are set and the top is mostly cooked.
To flip the tortilla, carefully slide it out onto a large plate. Place the frying pan upside down over the plate, then flip both together to return the tortilla to the pan. Cook for another 3-4 minutes, or until cooked through.
Slide the finished tortilla de patata onto a serving plate and let it cool slightly before slicing.
Garnish with chopped parsley and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 24.5 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 356 mg | 27% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1561 mg | 33% | |
*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.
