Low Carb Tortilla de Patatas (Spanish Potato Omelette)
Discover a guilt-free twist on a Spanish classic with this Low Carb Tortilla de Patatas, a flavorful and satisfying Spanish potato omelette reinvented! By swapping traditional potatoes with turnips, this dish delivers all the comforting textures and rich flavors you love, but with fewer carbs—perfect for keto-friendly or low-carb diets. Infused with the sweetness of caramelized onions and bound together by a golden, fluffy egg mixture, this skillet-cooked masterpiece is simple yet stunning. With just 15 minutes of prep, this versatile recipe is perfect for breakfast, brunch, or a light dinner, and can be served warm or at room temperature. Elevate your low-carb cooking repertoire with this quick and wholesome take on a beloved Spanish favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 3 medium (about 400g) Turnips
- 6 large Eggs
- 1 small (about 100g) Onion
- 4 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Directions
Step 1
Peel the turnips and cut them into thin slices (about 1/8 inch thick).
Step 2
Peel and finely slice the onion into thin semicircles.
Step 3
Heat 3 tablespoons of olive oil in a non-stick skillet over medium heat.
Step 4
Add the sliced turnips and onions to the skillet. Sprinkle with a pinch of salt and cook for 10-12 minutes, stirring occasionally, until the turnips are soft and lightly golden.
Step 5
In a large bowl, whisk the eggs with the remaining salt and black pepper.
Step 6
Once the turnips and onions have softened, transfer them to the egg mixture and stir to combine. Let the mixture sit for 5 minutes to allow the flavors to meld.
Step 7
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
Step 8
Pour the egg and turnip mixture into the skillet, spreading it out evenly.
Step 9
Cook the tortilla over medium-low heat for 7-8 minutes, gently shaking the skillet occasionally to ensure it doesn't stick.
Step 10
Place a large plate over the skillet, quickly invert the skillet to transfer the tortilla onto the plate.
Step 11
Slide the tortilla back into the skillet (uncooked side down) and cook for another 5-7 minutes, until fully set and golden on both sides.
Step 12
Transfer the tortilla to a serving plate. Let it cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1659.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1313.8 |
| Total Fat 85.9g | 0% |
| Saturated Fat 18.4g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1116mg | 0% |
| Sodium 2413.5mg | 0% |
| Total Carbohydrate 89.8g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 50.7g | |
| Protein 49.9g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 553.1mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2877.0mg | 0% |
Source of Calories