The cooking method is the same as for a real (i.e. potato) tortilla española. You will want to thinly slice your radishes (and an onion!) and cook them in plenty of olive oil until tender and silky smooth. The radishes will soak up the flavors while cooking.
I mean, heaven. For real.
You’ve got a couple options after. If you have a (truly!) non stick pan then you can go ahead and do the double-turn tortilla.
Otherwise we cannot recommend enough that you don’t bother and simply cook it frittata-style by finishing it off in the oven.
Or you can even do a meal-prep extravaganza and add the cooked radishes and onions to your egg muffin cups or soufflés. You’ve got options.
The Topping
Traditional tortilla española is nothing but potatoes, onion and eggs. Garnished with fresh parsley and served up with some leafy greens (think spinach or arugula).
Having said that, you can always throw a couple other things into the mix. Though note that keeping it simple is best here, as you want to let the base shine.
But a light sprinkle of feta cheese prior to baking is wonderful. And even a light sprinkle of chorizo for a more punchy version. Just note that you don’t actually need toppings, as the base is truly wonderful solo.
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
- 1 1/2 cup extra virgin olive oil divided
- 1 medium white onion very thinly sliced crosswise
- 1 1/2 pounds medium radishes peeled & very thinly sliced crosswise
- 8 eggs
- kosher salt to taste
- freshly ground black pepper to taste
- fresh parsley to garnish
Instructions
- Heat 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.
- Lightly whisk your eggs with a generous pinch of salt in a medium bowl, while the radishes are cooking. Set aside.
- Drain 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.
- If using a skillet, Preheat oven to 350°F/180°C.Wipe out skillet and grease with reserved oil. Pour in egg and radish mixture and cook until the sides begin to set (3-5 minutes). Remove 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.
- If using a non-stick pan: Lightly 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).
Take 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.
- Add 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.
- Invert the tortilla back onto a clean plate. Allow it to rest for 10 minutes before serving.
source: https://www.gnom-gnom.com/keto-tortilla-espanola-spanish-omelette/
tags: keto, low-carb, vegetarian