Keto Spanish Tortilla (Potato-Free)
A keto-friendly version of the classic Spanish tortilla, using cauliflower instead of potatoes for a low-carb alternative.
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Ingredients
- 1 medium head Cauliflower
- 1/2 cup Olive oil
- 1 medium Onion
- 6 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the cauliflower into small florets and steam or boil until tender (about 10-15 minutes). Drain well and set aside.
- 2Heat olive oil in a non-stick skillet over medium heat.
- 3Add chopped onion and cook until softened and translucent (about 5 minutes).
- 4Add the cooked cauliflower florets to the skillet and cook for another 5-7 minutes, stirring occasionally, until lightly browned.
- 5In a large bowl, whisk the eggs with salt and pepper.
- 6Pour the cauliflower and onion mixture into the bowl with the eggs and mix well.
- 7Return the mixture to the skillet over low heat. Cook for about 10-15 minutes, or until the bottom is set and lightly browned.
- 8Place a plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5-10 minutes, or until set.
- 9Slide the tortilla onto a serving plate and let it cool slightly before slicing and serving.
Substitutions
Potatoes → Cauliflower
To reduce carbs and make it keto-friendly
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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