Keto Almagro Tortilla

Elevate your low-carb meal game with this delightful Keto Almagro Tortilla, a Spanish-inspired dish reimagined for keto enthusiasts. Packed with tender zucchini, rich Manchego cheese, and the smoky-sweet tang of Almagro peppers, this fluffy tortilla offers a burst of bold Mediterranean flavors in every bite. Perfectly seasoned with a hint of fresh parsley and cooked to golden perfection in olive oil, this recipe is as nutritious as it is delicious. Whether you're searching for a satisfying breakfast, brunch centerpiece, or a hearty snack, this low-carb tortilla will impress with its simple preparation and authentic taste. Keto-friendly, gluten-free, and irresistibly savory, it's a versatile dish that suits any occasion.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 6 large Eggs
• 100 grams Manchego cheese, grated
• 100 grams Almagro peppers, sliced
• 3 tablespoons Olive oil
• 1 small Onion, finely diced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Chopped parsley

Directions

Step 1

Slice the zucchini into thin discs. Place them on a clean kitchen towel, sprinkle with a pinch of salt, and let them sit for 10 minutes to draw out excess moisture. Pat them dry with the towel afterward.

Step 2

In a large mixing bowl, whisk the eggs together until well combined. Stir in the grated Manchego cheese and season the mixture with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the sliced zucchini and continue to cook, stirring occasionally until the zucchini is tender and slightly golden, about 5-6 minutes.

Step 4

Stir the sliced Almagro peppers into the zucchini mixture and cook for an additional 2 minutes.

Step 5

Pour the zucchini and pepper mixture into the bowl with the eggs and cheese. Mix until all the ingredients are evenly combined.

Step 6

Wipe the skillet clean, add the remaining olive oil, and heat over medium heat. Pour the entire egg and vegetable mixture into the skillet.

Step 7

Cook without stirring for about 5 minutes or until the edges start to set.

Step 8

Carefully flip the tortilla using a large plate: Place the plate over the skillet and invert the tortilla onto the plate. Slide the tortilla back into the skillet, cooked side up, and cook for another 5 minutes or until the center is fully set.

Step 9

Once cooked through, transfer the tortilla to a serving plate. Allow it to cool for a few minutes, then slice into wedges.

Step 10

Garnish with chopped parsley before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(1011.4g)

Amount per serving	% Daily Value*
Calories	1391.0

Total Fat 104.1g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 1210mg	0%
Sodium 6360.9mg	0%
Total Carbohydrate 43.0g	0%
Dietary Fiber 6.1g	0%
Total Sugars 33.7g
Protein 69.0g	0%

Vitamin D 270IU	0%
Calcium 1121.1mg	0%
Iron 8.1mg	0%
Potassium 1635.6mg	0%

*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.

Source of Calories

Fat: 67.7%

Protein: 19.9%

Carbs: 12.4%