Low Carb Tortilla de Patatas
Discover a guilt-free twist on a Spanish classic with this Low Carb Tortilla de Patatas recipe, a perfect option for those seeking a healthier version of the beloved dish. Instead of traditional potatoes, tender zucchini takes center stage, delivering a light and nutritious base without sacrificing flavor. Paired with sweet caramelized onions, protein-packed eggs, and a hint of garlic, this skillet masterpiece is cooked to golden perfection for a satisfying meal. Quick and easy to make in just 35 minutes, this low-carb tortilla is ideal for breakfast, lunch, or a snack. Garnished with fresh parsley and served warm or at room temperature, it’s a wholesome, versatile addition to your low-carb recipe repertoire.
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Ingredients
- 2 medium-sized Zucchini
- 6 pieces Large Eggs
- 1 medium Yellow Onion
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Garlic Powder
- 1 tablespoon Fresh Parsley (optional, for garnish)
Directions
Step 1
Wash the zucchini thoroughly and slice them thinly into rounds (about 1/8-inch thick).
Step 2
Peel the onion and cut it in half. Slice it into thin half-moons.
Step 3
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Step 4
Add the sliced onion to the skillet and sauté for 2 minutes, until softened.
Step 5
Add the zucchini slices to the skillet. Stir occasionally and cook for about 7-8 minutes, until the zucchini is tender but not mushy. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from the skillet and set aside.
Step 6
In a medium mixing bowl, crack the eggs and whisk them thoroughly. Add the cooked zucchini and onions to the eggs, then season with the remaining salt, pepper, and garlic powder. Mix gently to combine.
Step 7
Wipe out the skillet and heat the remaining 1 tablespoon of olive oil over medium-low heat.
Step 8
Pour the egg mixture into the skillet and spread it out evenly. Cook for 8-10 minutes on low heat, until the edges are set and the bottom is lightly golden.
Step 9
Place a large, flat plate over the skillet and carefully invert the tortilla onto the plate.
Step 10
Slide the tortilla back into the skillet, uncooked side down, and cook for another 5 minutes, until fully set and golden on both sides.
Step 11
Remove the tortilla de patatas from the skillet and let it cool slightly before slicing it into wedges.
Step 12
Garnish with fresh parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
| Serving size | (839.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 861.3 |
| Total Fat 59.3g | 0% |
| Saturated Fat 13.7g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 1116mg | 0% |
| Sodium 6514.2mg | 0% |
| Total Carbohydrate 47.5g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 31.9g | |
| Protein 41.5g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 258.9mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1455.7mg | 0% |
Source of Calories