One of the most beloved comfort foods for Hispanics is the Spanish omelette (tortilla de patatas). It's widely eaten in Spain and many Latin countries. While there are numerous regional variations, the basic version is made only with eggs, potatoes, and onions, which gives it its distinct flavor.
The word "potatoes" is -as you already guessed- a big no for any keto or low carb diet. For this recipe we substitute the potatoes with chayote squash.
Ingredients:
- 2 or 3 Chayotes (Most latino groceries will have it. We have bought it at Wal-mart even)
- 6 eggs
- 1 onion medium
- 1 cuo Olive oil
- Salt to taste
- Cumin (a pinch)
Optional: Chorizo, green olives, red peppers, artichokes, etc
Preparation:
FIRST: Boil the chayotes cut in half. Using a fork check for its tenderness the same way you check for a potato.
Once they are done (about 8 to 10 minutes) let them drain. Add salt to help get rid of the excess of water.
Heat oil in a large nonstick skillet over medium-high heat. Add the onion finely chopped and saute for about 5 minutes.
Slice the chayotes or make cubes. Add it to the onion and let them cook around 8 more minutes in that delicious olive oil.
Set that aside and let it rest. Whisk the eggs and add them to the onion-chayote mixture; season with salt. Reduce heat to medium; cook tortilla until almost set (it will be slightly runny on top), 20 minutes more or less. Invert onto a large plate so you can flip it. Slide into skillet browned side up. Cook until golden on bottom and cooked through, about 4 minutes more.
The entire pie is under 20 net carbs! Enjoy.