Keto Tortilla de Patatas (Spanish Potato Omelette)
Enjoy a guilt-free twist on a Spanish classic with this Keto Tortilla de Patatas (Spanish Potato Omelette). Perfect for any low-carb lifestyle, this dish swaps traditional potatoes for tender turnips, offering all the comforting flavors of the original with fewer carbs. Caramelized onions, a touch of olive oil, and perfectly beaten eggs come together to create a golden, fluffy omelette that’s both satisfying and wholesome. Quick to prepare in just 45 minutes, this keto-friendly recipe is ideal for breakfast, lunch, or a light dinner. Serve it warm or at room temperature, paired with a fresh green salad for a complete, healthy meal that pays homage to authentic Spanish cuisine without breaking your ketogenic diet.
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Ingredients
- 400 grams Turnips
- 6 large Eggs
- 60 ml Olive oil
- 1 small Yellow onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Peel the turnips and slice them into thin rounds, approximately 2-3 mm thick. Set aside.
Step 2
Peel and finely slice the onion into thin strips.
Step 3
Heat 40 ml of olive oil in a non-stick frying pan over medium heat. Once hot, add the sliced turnips and onions, stirring to coat them evenly in the oil.
Step 4
Cook the turnips and onions for about 10-12 minutes, stirring occasionally, until the turnips are tender and lightly golden. Season with half the salt and pepper. Remove from the pan and let them cool slightly.
Step 5
Crack the eggs into a large mixing bowl, add the remaining salt and pepper, and beat them lightly.
Step 6
Once the turnips and onions have cooled slightly, add them to the beaten eggs. Stir to combine and ensure the turnip slices are well coated.
Step 7
Wipe the frying pan clean and heat the remaining 20 ml of olive oil over medium heat. Pour the egg and turnip mixture into the pan, spreading it out evenly.
Step 8
Reduce the heat to low and cook the tortilla for about 8-10 minutes, or until the edges are set and the bottom is golden brown.
Step 9
Place a large plate over the pan, carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side. Cook for another 5-7 minutes until the tortilla is fully set and golden on both sides.
Step 10
Remove from heat, let it cool for a few minutes, then slice into wedges and serve either warm or at room temperature.
Nutrition Facts
| Serving size | (834.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1084.9 |
| Total Fat 85.8g | 0% |
| Saturated Fat 18.3g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 1116mg | 0% |
| Sodium 3057.9mg | 0% |
| Total Carbohydrate 35.2g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 19.0g | |
| Protein 42.2g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 308.2mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1294.6mg | 0% |
Source of Calories