Keto Spanish Potato Tortilla

Discover a low-carb twist on a classic with this Keto Spanish Potato Tortilla—perfect for those seeking a flavorful yet healthy meal option. Instead of traditional potatoes, this recipe uses tender, golden turnip slices to recreate the signature texture of the beloved Spanish dish, making it keto-friendly without sacrificing authenticity. Infused with caramelized onions, fragrant garlic, and a hint of paprika, this tortilla is loaded with savory depth in every bite. The eggs are whisked to perfection, binding the ingredients into a thick, golden omelet that’s pan-cooked to a delicate crisp on the outside while staying soft and fluffy inside. Ready in under 45 minutes, this versatile dish is ideal for breakfast, brunch, or a light dinner. Garnish with fresh parsley, serve it warm or at room temperature, and indulge in a guilt-free, Mediterranean-inspired delight!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium Turnips
• 6 large Eggs
• 4 tablespoons Olive oil
• 1 medium White onion
• 2 Garlic cloves
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Paprika (optional)
• 1 tablespoon Fresh parsley (optional, for garnish)

Directions

Step 1

Peel the turnips and slice them thinly into rounds, approximately 1/8-inch thick.

Step 2

Peel and finely slice the onion. Mince the garlic cloves.

Step 3

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the sliced turnips and cook for 6-8 minutes, stirring occasionally, until they soften and start to become golden.

Step 4

Remove the turnips from the skillet and set them aside. Add the remaining 2 tablespoons of olive oil to the skillet, then add the onion and garlic. Cook for 5-7 minutes until soft and fragrant.

Step 5

In a large mixing bowl, crack the eggs and whisk them together with the salt, black pepper, and paprika (if using).

Step 6

Combine the cooked turnips, onions, and garlic with the whisked eggs in the mixing bowl, ensuring everything is evenly coated.

Step 7

Wipe the skillet clean and lightly oil it (if necessary). Pour the egg mixture into the skillet and spread it out evenly over medium-low heat.

Step 8

Cook the tortilla for about 8-10 minutes, occasionally shaking the skillet gently to prevent sticking. Once the edges are set but the center is still slightly jiggly, place a large plate over the skillet.

Step 9

Carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side for another 5-7 minutes, until it’s fully set and lightly golden.

Step 10

Remove the tortilla from the skillet and let it cool slightly. Slice into wedges and garnish with fresh parsley, if desired.

Step 11

Serve warm or at room temperature. Enjoy your keto Spanish tortilla!

Nutrition Facts

Serving size	(870.9g)

Amount per serving	% Daily Value*
Calories	1103.5

Total Fat 85.3g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1116mg	0%
Sodium 3055.0mg	0%
Total Carbohydrate 40.8g	0%
Dietary Fiber 10.5g	0%
Total Sugars 20.5g
Protein 43.2g	0%

Vitamin D 246IU	0%
Calcium 327.1mg	0%
Iron 7.8mg	0%
Potassium 1387.0mg	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: 69.6%

Protein: 15.7%

Carbs: 14.8%