Spanish · Brunch
Spanish Potato Egg Pie (Keto)
A crustless Spanish-style tortilla built for keto, layering thin-sliced turnip in place of potato with softened onion, eggs, and manchego cheese, set slowly in a skillet until just firm. Finished with a drizzle of olive oil and served warm or at room temperature as a light savoury slice.
$3
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
407Calories
22.4gProtein
31.1gFat
9.8gCarbs
4.4gSugar
2.3gFiber
494mgSodium
769mgChol
8.4gSat Fat
488mgPotassium
268mgCalcium
2.7mgIron
1.7mcgVitamin B12
11mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
keto
Instructions
1
Prep
Peel and very thinly slice the turnip into 2mm rounds, slice the onion thinly, mince the garlic, and crack the eggs into a bowl.
2
Saute
Heat olive oil in an 8-inch nonstick skillet over medium-low heat, add turnip and onion, cook 10 minutes until turnip is fork-tender and onion is golden.
3
Build
Stir garlic into the skillet and cook 1 minute until fragrant, then whisk the eggs with salt and pepper and pour over vegetables.
4
Fry
Cook over low heat 7 minutes until edges pull from pan and top is mostly set but still slightly wet in the centre.
5
Finish
Scatter manchego over the top, cover the skillet, and cook over low heat 2 minutes until cheese melts completely.
6
Rest
Slide the pie onto a plate and let it sit 5 minutes until firm enough to slice cleanly.
7
Plate
Cut into wedges, scatter with fresh parsley, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 7 oz200g turnip
- 1140g onion
- 4 tbsp60ml olive oil
- 2 clove2 clove garlic
- 1.4 oz40g manchego cheese
- a pinch of salt
- a pinch of black pepper
- 2 tsp2 tsp fresh parsley
