Keto Tortilla de Patatas
Satisfy your cravings for a Spanish classic without breaking your low-carb lifestyle with this Keto Tortilla de Patatas. A clever twist on the traditional dish, this recipe swaps starchy potatoes for tender, golden turnips while keeping all the comforting flavors of the original. Caramelized onions, farm-fresh eggs, and a touch of olive oil create a perfectly fluffy and golden tortilla that's both keto-friendly and irresistibly delicious. Ready in just 40 minutes, this dish is perfect for a quick dinner, lunch, or even meal prep. Serve it warm or at room temperature, paired with a crisp side salad for a complete, balanced meal. Whether you're eating keto or simply looking to try a healthier take on a classic, this tortilla de patatas variation deserves a spot on your table.
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Ingredients
- 400 grams Turnips
- 6 large Eggs
- 60 milliliters Olive oil
- 100 grams White onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Peel and slice the turnips thinly, about 1/8-inch thick. Use a mandoline slicer for even cuts if available.
Step 2
Dice the onion into small, uniform pieces.
Step 3
In a large frying pan, heat 30 milliliters of olive oil over medium heat. Add the onions and sauté until they become translucent, about 5 minutes.
Step 4
Add the sliced turnips to the pan, season with salt and black pepper, and sauté for 8-10 minutes, stirring occasionally, until the turnips are tender and slightly golden.
Step 5
In a large bowl, crack the eggs and whisk them until fully combined.
Step 6
Once the turnips and onions have cooled slightly, transfer them into the bowl with the eggs. Stir until the turnip-onion mixture is fully coated in egg.
Step 7
Clean the frying pan, then heat the remaining 30 milliliters of olive oil over medium-low heat.
Step 8
Pour the egg mixture into the pan, spreading it evenly. Cook on low heat for 8-10 minutes, or until the bottom is set and slightly golden.
Step 9
To flip the tortilla, place a large plate over the frying pan and carefully invert the tortilla onto the plate. Slide the tortilla back into the pan with the uncooked side down.
Step 10
Cook for another 5 minutes until the tortilla is fully set and cooked through.
Step 11
Remove the tortilla from the pan and let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (864.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1096.9 |
| Total Fat 85.8g | 0% |
| Saturated Fat 18.3g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 1116mg | 0% |
| Sodium 3059.0mg | 0% |
| Total Carbohydrate 37.8g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 20.3g | |
| Protein 42.5g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 314.5mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1338.5mg | 0% |
Source of Calories