Classic Spanish tortilla turns effortlessly into a keto version — using my new favorite keto veggie! This authentic-feeling Keto Spanish Tortilla will please even the palate of the most committed connoisseur — and it naturally makes a magnificent meal for the whole family. Needless to say, you can surprise dad on Father’s Day with this tortilla. I bet he will be more than delighted!
Neutral tasting and easy to make, feel free to jazz up your keto tortilla with your favorite add-ons and seasonings. I will give multiple suggestions at the end of the post. Enjoy!
How to make this 3-ingredient Keto Spanish Tortilla
I’ve already introduced you to the secret keto ingredient that perfectly replaces potato in many recipes. Ta-dah: it’s daikon radish.
Daikon is such a wonder veggie and works in many recipes. This Keto Spanish Tortilla is just one of them. Well, for the keto version, I’ve also simplified the classic Spanish tortilla recipe a bit since, in my opinion, it’s deadly laborious. For example, in this recipe, there is no flipping during cooking. It’s too complicated and doesn’t make any difference in the result.
There is no caramelizing of onions either, as I want to save you and your veins from AGEs (advanced glycation end-products).
You don’t have to let the mixture of daikon, onion, and eggs stand for a quarter of an hour as you should with potatoes, onion, and eggs. That procedure doesn’t make any difference to the consistency when you use daikon.
So, you’ll see how easy this keto tortilla is to make! The most important thing is to cook your daikon until completely soft. That’s it. Everything else will follow.
But, let’s take a look at how to prepare this terrific tortilla:
Take a 1 lb (450 g) piece of daikon radish.
Peel it. (Again, I use my multipurpose tool: cheese slicer.)
Slice the peeled daikon into about 1/6-inch (0.4 cm) thick slices or even thinner.
Heat a skillet over low heat. Add a generous amount (about 2 oz = 60 g) butter and heat until sizzling hot. This skillet is something between 8—9 inches (20—23 cm) in diameter.
Add the daikon slices.
Stir until coated with butter all over.
Cook, covered, until soft, about 20—30 minutes. Stir a few times during cooking. Reduce heat to a minimum if your daikon turns too brown.
Add one medium onion, chopped or thinly sliced. I use store-bought frozen onion here to save time and labor.
Cook, covered, until the onion is translucent, about 5 minutes.
Combine 6 organic free-range eggs in a small bowl.
Season as you wish. I use just salt and pepper.
Pour the egg mixture evenly on the skillet with the daikon and onion. You can shake the skillet lightly to make the eggs spread better. Turn the heat to a minimum.
Cover again with the lid and let cook until completely done, about 20—30 minutes.
Make sure the tortilla is not stuck to the bottom and the sides of the skillet before removing.
Flip or slide the tortilla onto a serving plate. Let cool until lukewarm, and serve.
Look at those nice layers!
Yes, those beautiful layers!
How I came up with this 3-ingredient keto recipe
All the credit for the idea of this wonderful recipe goes to my dear Canadian follower: Gladys. I had planned to post a completely another recipe on my blog this week, but she suddenly approached me with the idea of a Spanish tortilla made keto — with daikon instead of potato.
I got intrigued immediately after receiving the idea and decided to do an experiment. If it turned out well, the recipe would be super easy and just what I needed for this hectic week when I didn’t have time to experiment exhaustively like I would have had to do with the other recipe I was thinking of first posting to my blog.
As I still had some leftover daikon in my fridge (you might remember those photos of gigantic daikons a couple of weeks ago) and other needed ingredients available (eggs and onion), I took a classic Spanish tortilla recipe with potatoes and decided to try out how it worked if I just replaced potatoes with daikon 1:1. Actually, I thought to prepare just half of the batch to try out. The classic recipe needed a whopping 2 lbs (910 g) of potatoes, which seemed to be a huge amount.
So, I cut a 1 lb (450 g) piece from my gigantic daikon. I peeled the daikon and sliced it into thin slices. Now, I naturally needed to cook the daikon. I pondered whether I should boil it until soft or fry it until soft. Since Gladys had recommended boiling, I decided to try that first. I boiled the slices for 20 minutes, until they were soft.
Next, I fried some chopped onion in butter until translucent. I added the soft daikon slices and mixed until well combined.
I took 4 eggs (half of the amount used in the classic recipe) and whisked them lightly. I also added some salt and plenty of black pepper.
I poured the eggs into the skillet with the daikon and the onion, covered the skillet, and let the tortilla cook for about 20 minutes until done. The classic recipe advised you to flip the tortilla once while cooking, but as you know that I’m not a fan of complicated maneuvers, I decided to skip that laborious step.
After 20 minutes, I excitedly took a look at the result. Well, first of all, I could see that there were too little eggs. Now,the tortilla was like plenty of daikon slices with cooked egg spots here and there. Actually, the tortilla didn’t hold that well together because there were so little eggs. So, I needed to either increase the number of eggs or decrease the amount of daikon. As we keto people love our eggs, I decided to add more of them for the final recipe.
Another issue I noticed with my Keto Spanish Tortilla experiment: the boiled daikon was a bit bland, so I bet daikon fried in butter would work much better. Actually, it would make things more straightforward as well, as I could use the same skillet for all the steps, so there was no need to use a saucepan for boiling the daikon, I contemplated.
For my next experiment, I again took 1 lb (450 g) daikon, 6 eggs, and 1 chopped medium onion (or actually a corresponding amount of frozen chopped onion) and started preparing a new batch.
First, I cooked the daikon slices in an ample amount of butter (about 2 oz = 60 g) until soft, about 20 minutes, then added the onion and cooked it until soft, and finally added the seasoned and lightly-whisked eggs to the skillet.
After about 20 minutes, the tortilla looked gorgeous! Now, there was enough egg. Also, the taste was delicious, thanks to the butter-fried daikon slices.
I was super happy how the keto tortilla had turned out with daikon. It looked great, tasted awesome (also cold!), and held well together. Mission accomplished! I was super happy and indulged in this satisfying keto tortilla with a great pleasure.
Here’s the recipe for you to enjoy:
- 1 lb = 450 g daikon
- 1 medium yellow onion, finely chopped or sliced
- 6 organic free-range eggs
- generous amount (about 2 oz = 60 g) of butter for frying
- spices of your choice
- First, prepare your daikon: peel it and slice it into about 1/6-inch (0.4 cm) thick slices, or even thinner.
- Heat a skillet over low heat. Add the butter and heat until sizzling hot.
- Add the daikon slices. Stir until coated with butter all over. Cook, covered, until soft, about 20—30 minutes. Stir a few times during cooking. Reduce heat to a minimum if your daikon turns too brown.
- Add the onion and cook until translucent, about 5 minutes. Stir occasionally.
- Beat the eggs in a small bowl and season with spices of choice. (Check the end of this post for suggestions.)
- Turn the heat to a minimum. Pour the eggs into the skillet on the daikon and the onion.
- Cook, covered, until the tortilla is done, about 20—30 minutes.
- Slide or flip the ready tortilla onto a serving plate. (Ensure the tortilla is not stuck to the skillet before removing!)
- Let cool until warm, and serve.
|Nutrition information||In total (butter for frying included)||Per serving if 4 servings in total|
|Protein||46.5 g||11.6 g|
|Fat||79.3 g||19.8 g|
|Net carbs||10.2 g||2.6 g|
|kcal||942 kcal||236 kcal|
Tips for variations
So, this is just a basic version of a ketoized Spanish tortilla. Feel free to season it as you wish. Here are some suggestions for the starters:
- black pepper
- red pepper flakes
- smoked paprika
- cayenne pepper
- bay leaves
And naturally, you can make this tortilla heartier and tastier with delicious add-ons. Consider, for example, the followings:
- cheese (especially Manchego cheese)
- bell pepper (green is lowest in carbs)
- tomato slices
- zucchini slices
I’m sure you’ll find a perfect combination from the above palette for your palate!
Thanks to the hectic weekend, I was a bit under the weather at the beginning of the week. Luckily, I recovered quickly and was fully functional within a couple of days. On Friday, I did over 31.000 steps, one pilates session, and one advanced yoga session!
I was working again on the Chichewa language this week, but there were some really fun moments during the week, too. For example, we had a Ketokamu photography session on Wednesday at my place. We had such fun!
Moreover, I had ordered several hundreds (!) of protein bars so that we could taste them and decide what kind of bars we would develop with Ketokamu. One idea was to find decent bars to sell in our online store, but guess what: none of those hundreds of bars filled our criteria of clean keto! Yep, absolutely none, zero! So, there is certainly a desperate need for authentic and truly healthy clean keto bars in the market! And we will be filling at least part of that desperate need.
To be honest, only a few of the bars were palatable, let alone edible. Most of them tasted plain horrible, and the texture of the most of the bars was extremely unpalatable. I truly wonder who can eat those beyond-belief infernal bars?! Yet, they sell like hot cakes. The world is so weird.