Low Carb & Keto Tortilla Española (Spanish Omelette)

We took the Spanish omelette, arguably the most famous of Spanish tapas, and turned it keto. Fact is, this keto tortilla española manages to taste like the real thing. Pretty amazing really.

📝 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

1. 1Heat 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.
2. 2Lightly whisk your eggs with a generous pinch of salt in a medium bowl, while the radishes are cooking. Set aside.
3. 3Drain 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.
4. 4--- If using a skillet ---
5. 5Preheat oven to 350°F/180°C.
6. 6Wipe out skillet and grease with reserved oil. Pour in egg and radish mixture and cook until the sides begin to set (3-5 minutes).
7. 7Remove 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.
8. 8--- If using a non-stick pan ---
9. 9Lightly 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).
10. 10Take 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.
11. 11Add 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.
12. 12Invert the tortilla back onto a clean plate. Allow it to rest for 10 minutes before serving.