Keto Tortilla de Patata

Craving a Spanish classic without breaking your ketogenic lifestyle? This Keto Tortilla de Patata is the perfect low-carb twist on the traditional dish! Featuring thinly sliced turnips or rutabaga as a keto-friendly swap for potatoes, this hearty Spanish omelet is packed with golden sautéed onions, creamy eggs, and a touch of heavy cream for a luscious texture. Cooked to perfection in olive oil, each bite delivers a satisfying blend of caramelized sweetness and savory notes, highlighted with garlic powder, black pepper, and a pinch of salt. Easy to prepare and ready in just 40 minutes, this keto tortilla makes a versatile meal—serve it warm for brunch, or enjoy it at room temperature as a make-ahead snack or appetizer. Deliciously low in carbs and high in flavor, this dish is a must-try for keto enthusiasts and Spanish cuisine lovers alike!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Turnips or Rutabaga (peeled and thinly sliced)
• 6 large Eggs
• 3 tablespoons Olive Oil
• 1 small Onion (thinly sliced)
• 2 tablespoons Heavy Cream
• 0.5 teaspoons Salt
• 0.25 teaspoons Black Pepper
• 0.25 teaspoons Garlic Powder

Directions

Step 1

Peel the turnips or rutabaga and slice them into thin rounds, about 2-3 mm thick. Use a mandoline slicer for even, consistent slices if available.

Step 2

Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.

Step 3

Add the sliced turnips or rutabaga and sauté for about 10 minutes, turning occasionally, until they are tender and lightly golden. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced onion until softened and slightly caramelized, about 5 minutes.

Step 5

In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder.

Step 6

Add the sautéed turnips or rutabaga and onions to the egg mixture. Stir gently to combine, ensuring all pieces are coated in the egg mixture.

Step 7

Heat the skillet over low heat and pour the egg and vegetable mixture into the skillet. Spread it out evenly with a spatula.

Step 8

Cook on low heat for about 10 minutes, or until the edges are set and the bottom has lightly browned. Avoid cooking on high heat to prevent burning.

Step 9

To cook the top, carefully slide the tortilla onto a large plate. Place the skillet upside down over the plate, then flip to transfer the tortilla back into the skillet. Cook for an additional 5 minutes until fully set.

Step 10

Slide the tortilla de patata onto a serving plate and let it cool slightly before slicing into wedges. Serve warm or at room temperature.

Nutrition Facts

Serving size	(756.4g)

Amount per serving	% Daily Value*
Calories	1057.0

Total Fat 81.2g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1146mg	0%
Sodium 1656.7mg	0%
Total Carbohydrate 36.4g	0%
Dietary Fiber 8.5g	0%
Total Sugars 18.0g
Protein 42.0g	0%

Vitamin D 246IU	0%
Calcium 319.6mg	0%
Iron 6.8mg	0%
Potassium 1459.9mg	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: 70.0%

Protein: 16.1%

Carbs: 13.9%