Low Carb Tortilla de Patatas (Spanish Potato Omelette)
Reimagine the classic Spanish Tortilla de Patatas with this low-carb twist featuring tender turnips in place of potatoes! Perfectly golden and packed with savory flavors, this Low Carb Tortilla de Patatas is a lighter yet satisfying option for breakfast, lunch, or dinner. With only a handful of simple ingredients like fresh turnips, sweet onions, and rich olive oil, the recipe delivers all the comforting flavors of the traditional dish while keeping things keto-friendly. The cooking process ensures a beautifully set omelette with caramelized edges and a fluffy texture, ideal for slicing into wedges and serving warm or at room temperature. Whether you're embracing low-carb living or just looking for a new healthy recipe to enjoy, this Spanish-inspired favorite is sure to impress!
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Recipe Information
Ingredients
- 3 medium (about 400g) Turnips
- 6 large Eggs
- 1 small (about 100g) Onion
- 4 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Peel the turnips and cut them into thin slices (about 1/8 inch thick).
Peel and finely slice the onion into thin semicircles.
Heat 3 tablespoons of olive oil in a non-stick skillet over medium heat.
Add the sliced turnips and onions to the skillet. Sprinkle with a pinch of salt and cook for 10-12 minutes, stirring occasionally, until the turnips are soft and lightly golden.
In a large bowl, whisk the eggs with the remaining salt and black pepper.
Once the turnips and onions have softened, transfer them to the egg mixture and stir to combine. Let the mixture sit for 5 minutes to allow the flavors to meld.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Pour the egg and turnip mixture into the skillet, spreading it out evenly.
Cook the tortilla over medium-low heat for 7-8 minutes, gently shaking the skillet occasionally to ensure it doesn't stick.
Place a large plate over the skillet, quickly invert the skillet to transfer the tortilla onto the plate.
Slide the tortilla back into the skillet (uncooked side down) and cook for another 5-7 minutes, until fully set and golden on both sides.
Transfer the tortilla to a serving plate. Let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 50.7 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 553 mg | 43% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2877 mg | 61% | |
*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.
