A Keto Tortilla Española
i.e. A Spanish Omelette 🇪🇸🍳
We took the Spanish omelette, arguably the most famous of Spanish tapas, and turned it keto. You see, we’re fairly obsessed with radishes impersonating potatoes, and the result here is the most outstanding yet. Fact is, this keto tortilla española manages to taste like the real thing. Pretty amazing really.
So think layer after layer of ‘potatoes’ (i.e. radishes) and onion, cooked in extra virgin olive oil into silky smooth perfection.
So go ahead and make this for breakfast, brunch, or dinner. It’s an all-day sorta meal, and ideal if meal prepping is your thing. Plus, it can be enjoyed warm or cool, making it ideal for a BYOD (bring your own dish) situation.
Impersonating Potatoes 👻
And ‘can a radish really impersonate a potato?’. I mean, raw radishes are anything but potato-y: spicy, bitter, and totally juicy. But when cooked in olive oil until silky smooth (and with an onion in the mix!), something magical happens and the result is actually rather extraordinary.
Fact is, this cooking method yields the most potato-like results we’ve encountered. So if you loved our parmesan roasted radishes or loaded radishes, you will go nuts for our keto tortilla española!
And we’re still not sure how it’s possible, but once you get your eggs into the mix, all bets are off and the radishes really do become potatoes. For real.
We even fed it to some unsuspecting peeps over here, and they never questioned they weren’t eating a real tortilla española. 😜
Also, perhaps one of the most lovable things about radishes is their carb count. We’re talking 1.8g net carbs per 100g serving…! That equates roughly to 0.1g net carbs per medium 1-inch radish. Nuts right?
The Method 🔍
The cooking method is the same as for a real (i.e. potato) tortilla española. You will want to thinly slice your radishes (and an onion!) and cook them in plenty of olive oil until tender and silky smooth. The radishes will soak up the flavors while cooking.
I mean, heaven. For real. 👼🏿
You’ve got a couple options after. If you have a (truly!) non stick pan then you can go ahead and do the double-turn tortilla.
Otherwise we cannot recommend enough that you don’t bother and simply cook it frittata-style by finishing it off in the oven.
Or you can even do a meal-prep extravaganza and add the cooked radishes and onions to your egg muffin cups or soufflés. You’ve got options.
The Topping 🎩
Traditional tortilla española is nothing but potatoes, onion and eggs. Garnished with fresh parsley and served up with some leafy greens (think spinach or arugula).
Having said that, you can always throw a couple other things into the mix. Though note that keeping it simple is best here, as you want to let the base shine.
But a light sprinkle of feta cheese prior to baking is wonderful. And even a light sprinkle of chorizo for a more punchy version. Just note that you don’t actually need toppings, as the base is truly wonderful solo.
Low Carb & Keto Tortilla Española (Spanish Omelette)
Ingredients
- 350 ml extra virgin olive oil divided
- 110 g white onion very thinly sliced crosswise
- 700 g medium radishes peeled & very thinly sliced crosswise
- 8 eggs
- kosher salt to taste
- freshly ground black pepper to taste
- fresh parsley to garnish
Instructions
- Heat up olive oil in a 10-inch non-stick pan over medium heat until it begins to simmer. Turn your heat down to low and add in the radish and onion slices, seasoning with a bit of salt as you layer them on the pan. Stir occasionally until tender, silky smooth and fully cooked (37-45 minutes, depending on size and thickness). Do not let the radishes or onion brown.
- Lightly whisk your eggs with a generous pinch of salt in a medium bowl, while the radishes are cooking. Set aside.
- Drain fully the radishes and onions once cooked, reserving 2-3 tablespoons of the oil. Allow to cool for a couple of minutes (so as to not scramble your eggs). Pour in your eggs.
If using a skillet
- Preheat oven to 350°F/180°C.
- Wipe out skillet and grease with reserved oil. Pour in egg and radish mixture and cook until the sides begin to set (3-5 minutes).
- Remove from heat, sprinkle with toppings (if using any), and bake for 10-12 minutes, or until fully set. Allow the tortilla to rest for 10 minutes before serving.
If using a non-stick pan
- Lightly grease a non-stick pan with reserved oil. Pour in egg and radish mixture and cook, swirling and shaking the pan rapidly until the sides begin to set (3 minutes). Turn off your heat and cover your pan for 5 minutes (your tortilla will continue to cook, without burning).
- Take pan off the heat and over the sink: place a large plate on top of the skillet, set a hand on top, and invert the tortilla onto it.
- Add one or two more tablespoons of olive oil to the pan, and slowly slide the tortilla from the plate back onto the skillet. Cook for 3-4 more minutes, until the second side is lightly browned but the tortilla is still tender.
- Invert the tortilla back onto a clean plate. Allow it to rest for 10 minutes before serving.
Notes
Nutrition
Paola!!! Thank you SO much for this recipe. It brought me back to my pre-keto days when I would make this often (traditionally). I didn’t know you could use Daikon, that would be a helpful note to add (since I only saw it in the comments after making it with red radishes). This blew me + my husband away!!!
Paola, what is done with the leftover Olive Oil after cooking the radish and onion then draining them…? Besides the adding back in the few tablespoons for the eggs. Thanks in advance and you look absolutely fabulous, so glad your doing so much better!
Love this recipe! Made it without peeling the radishes and it was great, just a little pink. Now I’ve switched to making it with Daikon radishes sliced thin on a mandolin – a lot easier! Thanks for the recipe!
I made this without peeling the radishes. Absolutely delicious. Will make often.
This was delicious! I’d make this every other day if I didn’t have to peel the radishes.
Have you tried Daikon radishes Jasa?!! The big long one? I need to add a note to the recipe, but I’ve since made it with those (just peel it and slice it…. takes 1/10th time!)
Love this as I just bought daikon radish to try it this week and see if it works. So glad to hear that it does. I really loved this dish, so super happy to have an easier way to make it!
I didn’t peel mine. They lighten up while you’re cooking them.
I thought this recipe was delicious. So few ingredients, so much satisfaction.
This is pure genius! I made it a few weeks ago and was shocked how convincing the radishes become! Making it again tonight for my keto cousin! Thank you!
I did not think this was possible, but I thought I would give it a whirl. IT WORKS! The radishes actually “become” potatoes.
This was delicious! I made exactly as written. Next time I may add some other toppings, but there is really no need.
Thank you for an amazing recipe!
LOL! Yes! I keep telling people and they don’t believe me! Radishes really do become potatoes in this one 😉
I got this bad boy in the oven right now, Im excited! Im sure its going to be better than with potatoes.
Paola- what are your thoughts on trying this with non peeled radishes? Thank you for sharing your cooking genius!
Btw, I was right. I would take this over the potato version any day. Absolute winner!
Mariana this is so awesome to hear thank you! I’m sorry I missed your comment earlier, but LOVE to see peeps making this one (it’s one of the most underrated recipes on the site in my opinion!) un beso!
Gracias, Paola! Sos una genio 😘
Mariana I’m sorry I missed this comment! Frying non peeled radishes is great, but in al honesty not for this one as you do get a bit of the skin… a pain I know!!
My Son spent two years in Spain, when he came home he made tortilla española for us, it was delicious! Going to give it a try next week. Thank you!