This recipe is from Sandra Toll @tollteacher who is this week’s extraordinary woman on the Keto Woman podcast.
Keto Spanish Omelet (Tortilla)
Ingredients :
8-12 eggs - depending on desired thickness.
Butter or avocado oil to grease the pan
80-100 grams of baby spinach
Optional - 4 to 6 slices of diced bacon, chorizo, or ham (Keto friendly versions without sugar)
Salt/pepper to taste.
Note:
This recipe is best made with a double tortilla pan. It will create an omelette that can be sliced like a cake and eaten like a breakfast sandwich! You could do it with a traditional frying pan by covering it while cooking.
Directions:
This dish is best cooked LOW AND SLOW.
Scramble eggs.
Grease pan with butter or oil.
Or - if using bacon or chorizo, start by cooking that down first in the same pan and the rendered fat will serve to coat the pan. Make sure meat is even spaced around the pan as it will freeze in this position when egg is poured in.
Add the spinach and cover. Cook down a bit over a low flame. Spinach will cook down quickly (1-2 minutes) and there is no need to fully cook it down as it will continue to cook with the egg.
Pour eggs into the pan. Feel free to tuck any spinach leaves that are sticking out into the egg mixture.
Cover the pan and allow the egg to cook over a low flame until the eggs are set and the bottom is golden. About 7-10 minutes.
Cover the pan with a plate and flip the tortilla onto the plate. Then slide it back into the pan and cover to cook the other side until golden. (Another 5 minutes) Keep the flame low otherwise the tortilla will burn on the outside and be runny on the inside.
Slide onto a plate and allow to cool before slicing into 4-8 equal slices like a pizza.
Can be eaten warm or cold! Garnish with cilantro or parsley! Top with guacamole! Makes a great grab and go breakfast. Can be packed for lunch.