Low Carb Tortilla de Patatas
Discover the perfect low-carb twist on a classic Spanish dish with this Low Carb Tortilla de Patatas! Instead of the traditional potatoes, fresh zucchini takes center stage, creating a lighter alternative to the beloved omelette recipe. Infused with caramelized onions, seasoned with garlic powder, salt, and black pepper, and bound together by six fluffy eggs, this dish is packed with flavor while keeping your carb count in check. Simple yet elegant cooking techniques, like carefully flipping the tortilla in a skillet for that golden-brown finish, ensure satisfying results every time. Ready in just 35 minutes and ideal for 4 servings, this wholesome dish is perfect for breakfast, lunch, or dinner. Garnish with fresh parsley for an extra pop of brightness and serve warm or at room temperature. A guilt-free indulgence that stays true to the spirit of Spanish cuisine!
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Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 6 pieces Large Eggs
- 1 medium Yellow Onion
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Garlic Powder
- 1 tablespoon Fresh Parsley (optional, for garnish)
Instructions
Wash the zucchini thoroughly and slice them thinly into rounds (about 1/8-inch thick).
Peel the onion and cut it in half. Slice it into thin half-moons.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the sliced onion to the skillet and sauté for 2 minutes, until softened.
Add the zucchini slices to the skillet. Stir occasionally and cook for about 7-8 minutes, until the zucchini is tender but not mushy. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from the skillet and set aside.
In a medium mixing bowl, crack the eggs and whisk them thoroughly. Add the cooked zucchini and onions to the eggs, then season with the remaining salt, pepper, and garlic powder. Mix gently to combine.
Wipe out the skillet and heat the remaining 1 tablespoon of olive oil over medium-low heat.
Pour the egg mixture into the skillet and spread it out evenly. Cook for 8-10 minutes on low heat, until the edges are set and the bottom is lightly golden.
Place a large, flat plate over the skillet and carefully invert the tortilla onto the plate.
Slide the tortilla back into the skillet, uncooked side down, and cook for another 5 minutes, until fully set and golden on both sides.
Remove the tortilla de patatas from the skillet and let it cool slightly before slicing it into wedges.
Garnish with fresh parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 6514 mg | 283% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 31.9 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1456 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.
