Keto Tortilla de Patatas

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    50 min

Keto Tortilla de Patatas

Low Carb Tortilla de Patatas is a great dish full of fiber, flavor, and protein. Sliced rutabaga is used to replace potatoes in this recipe and makes for a tasty and easy substitution. Once sliced thin, the rutabaga is simmered in olive oil to give it a wonderful flavor. Once the rutabaga is tender, caramelized onions are added on top with a mixture of beaten eggs. The egg is cooked in the pan until it starts to brown, and then it is finished in the oven. After the mixture is cooked through, it can be flipped upside down onto a serving platter and cut into individual slices. You will love this quintessential Mediterranean recipe turned into Keto Spanish food!

Are there other low carb root vegetables I can use?

Yes, you can also use turnips, but we found that rutabagas do not have a strong smell like turnips do, which makes them a good substitute for potatoes.

How are caramelized onions made?

Caramelized onions sound complicated but are easy to make. Simply pour off some of the oil from the rutabagas into a small nonstick skillet and begin to cook them over medium heat, adding a pinch of salt. Once they start to brown, add 1-2 tablespoons of water to deglaze the pan. Cook the onions again until the pan dries and the onions brown more. Continue this process until the onions are a nice golden brown. They will add a delicious depth of flavor to the final dish.

Serving suggestions

To make the ultimate pairing, serve this Low Carb Tortilla de Patatas with our Low Carb Spanish Basque Calamari Stew:

  • Net Carbs

    4.3 g

  • Fiber

    1.4 g

  • Total Carbs

    5.7 g

  • Protein

    5.4 g

  • Fats

    17.6 g

200 cals

Keto Tortilla de Patatas

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Rutabaga, raw

    Rutabaga, raw

    1 lb

  • Extra virgin olive oil

    Extra virgin olive oil

    0.5 cup

  • Salt, sea salt

    Salt, sea salt

    0.5 tsp

  • Raw egg

    Raw egg

    6 large

  • Salt, sea salt

    Salt, sea salt

    0.5 tsp

  • White onion

    White onion

    0.25 large

Recipe Steps

steps 7

50 min

  • Step 1

    Slice the rutabaga on both ends to make them flat. Turn the rutabaga on one of the flat ends, so it is stable. Using a sharp chef’s knife, peel the hard, waxy skin off of the root. Turn the rutabaga onto the other flat end and trim any spots that you may have missed.
    Step 1
  • Step 2

    Use a mandolin to slice the rutabaga into thin ⅛” slices. My favorite mandolin to use is Japanese, as it is lightweight and sharp. If you do not have a mandolin, you can use a very sharp chef’s knife and good knife skills to cut the root into thin slices.
    Step 2
  • Step 3

    Heat a 10” nonstick skillet over medium-high heat until it is starting to get hot. The pan does not have to be super hot for this step. Fill the pan with olive oil. Add in the sliced rutabaga. Season the rutabaga with ½ tsp sea salt. Then stir the rutabaga well to incorporate the seasoning. Cook the rutabaga on low heat, so the olive oil does not smoke. Cook the rutabaga in this manner for 15-17 minutes until softened. Be sure to stir the rutabaga occasionally.
    Step 3
  • Step 4

    While the rutabaga is cooking, slice a white onion into julienne pieces. Drain about 1-2 teaspoons of olive oil from the rutabaga pan into it. Heat the pan over medium-high heat until hot. Add in the onion and cook until it is starting to brown, stirring occasionally. Add a pinch of salt. As soon as the onion begins to brown, add in about 1-2 tablespoons of water. Then continue cooking until the water evaporates and the onion starts to brown again. Repeat this process several times, cooking for a total of 10-12 minutes until the onion is nicely browned.
    Step 4
  • Step 5

    Preheat the oven to 350 F. Scramble the eggs in a bowl. Add ¼ teaspoon of sea salt. Whisk well and set aside.
    Step 5
  • Step 6

    Top the rutabaga with the caramelized onions and then the beaten eggs. Cook the mixture on the stove until the bottom is starting to brown and the edges are puffy. There will be some liquid left in the center of the tortilla but that is ok because the omelette will go into the oven to finish cooking.
    Step 6
  • Step 7

    Place the skillet into the oven and cook for 10-12 minutes until the omelette is cooked through. Carefully flip the omelette onto a serving platter. Cut it into 8 pieces.
    Step 7

Comments 1

  • IncredibleAvocado347509

    IncredibleAvocado347509 3 years ago

    One of my all time favorites now!