Keto Spanish Tortilla

Keto Spanish Tortilla Recipe

Tortilla! Tortilla! Tortilla!

To be honest, I didn’t have a lot of experience making tortillas. Scrambled eggs are my favorite and I have mastered them. However, I can’t live without variety so the tortilla became my next challenge. I found out it really isn’t a challenge at all. It’s just a different way of making a stuffed omelet. Traditionally, they are made with potatoes and cheese and served as Tapas, but I am far from traditional. I replaced the potatoes with a tomato-based meat sauce and added ham to make it keto-friendly. It is definitely a new addition to my breakfast/brunch repertoire.


8 Large Eggs

2 Tbsp Heavy Whipping Cream

1 tsp turmeric

1 tsp black pepper

8 oz Shredded Cheese

3 slices of deli ham

½ lb ground meat (Pork, Breakfast sausage, or beef)

4 oz. Chorizo

1 can 14.5 oz. canned Salsa or pureed tomato

½ of large onion, sliced

4 cloves garlic

2 handfuls of fresh spinach

1 Tbsp Worcestershire Sauce (optional)

1 Tbsp Sazon

2 Tbsp butter

Sazon can be purchased at the grocery store or you can get my homemade recipe in my book,

SPICE: The Variety of Life


Read all the way to the end before starting.

Brown the ground meat in a skillet over medium-high heat. Add the chorizo and break it up. Once the fat comes out of it, and the onions and cook until they soften. Add the garlic, tomatoes, and Sazon. Mix well, cover, and lower heat. Simmer for 10 minutes.

In the meantime, beat your eggs with the Heavy Whipping Cream, turmeric, and black pepper. Set aside.

Add the spinach and stir until it wilts. Remove from heat. In another skillet, preferably non-stick, melt 1 Tbsp of butter over medium-high heat. Pour in a little less than half of the egg mixture. Push the eggs towards the middle until they begin to set. Sprinkle half of the shredded cheese. Cover with the deli ham. Spoon the filling on top of the ham and spread it out evenly, leaving about 3/4 of an inch from the edge. Cover everything with the rest of the cheese and then the rest of the eggs. Put under the broiler until it firms up. DON'T WALK AWAY! Once it firms up, take it from under the broiler. Use the spatula to work around the edges ad make sure they release. Now would be a good time to add the 1 tbsp of butter under the tortilla to make sure it releases. Put a large plate over the top of the pan. Quickly flip the pan over so the tortilla ends up on the plate. Slide the tortilla back into the pan so the other side can brown. It should only take a couple of minutes. Flip the tortilla back out on the plate. Slice like a pie. Serve with your favorite salsa, avocado, and sour cream.

Enjoy! Bigmista

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