About
This low carb Spanish style tortilla uses radish in place of potato as well as sweet yellow bell pepper and onion.
This is a great lunch or dinner option served hot or cold. Perfect with a green salad or side of green beans.
Ingredients
- 5 medium raw egg
- 3 ½ ounce radish, raw
- 2 tablespoon olive oil
- 1 tablespoon parsley, fresh
- ½ small white onion
- ½ small yellow bell peppers, raw
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over a low/medium heat. Finely dice the onion, thinly slice the pepper and dice the radishes into 1/2 inch chunks. Add to the pan and cook gently for 2-3 minutes until the radish is just tender.
- Add the eggs to a mixing bowl with the parsley and season with salt and pepper. Beat well to combine.
- Preheat the oven to 400 degrees Fahrenheit.
- Pour the beaten eggs into the skillet over the vegetables. Cook over a medium/high heat until the egg starts to set at the edges. Use a spatula to ease the cooked egg away from the edge of the pan allowing any raw egg to flow around it. Continue cooking until the tortilla is almost cooked through but there is still some liquid on top.
- Transfer to the oven to bake for 6-8 minutes until cooked through and golden brown.
Nutrition Facts
- Servings: 4
- Calories: 155.4kcal/650.2kJ (per serving)
- Fat: 12.6g (per serving)
- Carbs: 3.0g (per serving)
- Protein: 7.3g (per serving)
