Maria .Recipes Keto Enthusiast, Indian Food Lover

Keto Tortilla (Spanish Omelet)

The “Tortilla de patatas” is one of the most popular spanish dishes: a thick omelet stuffed with potatoes fried in olive oil. A truly delicious dish that I recreated with cauliflower, with amazing result! Serve it as a tapa, or have two servings for a great breakfast or lunch! And if you don’t have any small pans, you can simply double the recipe.

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  • 3 eggs
  • 160 g cauliflower, cut into thick slices
  • 50 g white onion (3/4 small onion)
  • 2.5 tbsp extra virgin olive oil
  • Salt to taste
  • Process
    1. Put 2 tbsp oil in a pan over medium heat. Once it warms up a bit, add the vegetables with salt, cover and cook on medium-low, stirring occasionally, until the cauliflower is fork-tender.
    2. Take the mixture off the heat and let it cool down a couple of minutes.
    3. Whisk the eggs with some salt, then add the cauliflower mixture.
    4. In a small non-stick pan of 20 cm diameter, put 1/4 tbsp olive oil (just enough to grease it) over medium-high heat. Then pour the batter, lower the flame to medium and let it cook (you can cover it so it goes faster).
    5. After about 2-3 minutes, when it is starting to look a bit more set (it will still be liquid in the top), turn it around by putting a plate on top (I recommend doing this over a tray in case it spills).
    6. Pour 1/4 tbsp olive oil on the pan and once it is warm, gently slide the tortilla back inside so it cooks on the other side for another two minutes.
  • Nutritional information, for 1/2 the recipe
    • 286 kCal
    • 6.7 g total carbs
      • 4.6 g net carbs
      • 2.1 g fiber
    • 11.2 g protein
    • 24 g fat
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.