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A sliced vegetable frittata garnished with chopped herbs is arranged on a white plate with a serving spoon nearby.
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5 from 9 votes

Low-Carb Spanish Tortilla without Potato

This keto Spanish tortilla swaps potato for cauliflower and delivers the same satisfying, golden result with just 5 ingredients and 20 minutes. A low-carb Spanish tortilla that holds together beautifully, flips like a pro, and tastes even better the next day.
Prep Time10 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Mediterranean
Keyword: keto spanish tortilla
Servings: 6
Calories: 191kcal
Author: Jessica Haggard

Equipment

  • 1 10-inch frying pan

Ingredients

US Customary - Metric

Instructions

  • Steam the cauliflower in a small saucepot for 5-7 minutes until tender.
  • Add 2 tablespoons olive oil to a frying pan and warm up over medium heat. Saute onions for 3 minutes, until translucent.
    Sliced onions cooking in oil in a beige skillet on a stovetop.
  • Add cauliflower, continue cooking for another 2 minutes.
    A pot filled with chopped cauliflower florets sits on a stovetop, viewed from above.
  • Whisk eggs and salt in a bowl.
    A hand uses a fork to whisk eggs in a white bowl on a light-colored countertop.
  • Mix in onions and cauliflower.
    A bowl of cauliflower soup with visible florets and a yellowish broth, placed on a light marble surface.
  • Add the remaining oil to the pan. Pour egg mixture and cook for 5-7 minutes over medium heat, until edges set and center appears firm.
    A large skillet filled with a baked yellow casserole, possibly cheesy or egg-based, sits on a stovetop.
  • Place a large plate over the pan. Hold securely and flip the tortilla onto the plate. Place the pan back on the stove and gently slide the omelet from the plate back to the pan. Continue cooking the second side for 2 minutes, until golden brown.
    A large, golden-brown Spanish omelette is cooking in a metal skillet on a stovetop, viewed from above.
  • Remove from heat, cut into wedges and serve hot. Leftovers are best cold.
    A close-up of a sliced cauliflower frittata garnished with chopped parsley on a white plate.

Notes

Steam the cauliflower before adding. Raw cauliflower won't cook through in the pan. 
Use a plate wider than the pan for the flip and move with confidence.
Serve: Cut into wedges and serve hot, warm, or at room temperature. Pairs well with a simple salad or keto bread. For a tapas-style, cut into smaller pieces and serve at room temperature as a starter.
Store: Refrigerate in an airtight container for up to 4 days. Leftovers are excellent cold straight from the fridge.

Nutrition

Calories: 191kcal | Carbohydrates: 4g | Protein: 9g | Fat: 16g | Saturated Fat: 1g | Sodium: 211mg | Fiber: 1g | Net Carbohydrates: 3g
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