Keto Tortilla Española with Radishes

The tortilla española seems impossible on keto — potatoes are its heart and structure. Yet radishes slow-cooked in olive oil for over half an hour lose all their sharpness and firmness, taking on the texture and flavour of boiled potatoes. The result is convincing enough that most people can’t tell the difference in a blind taste test.

The key to this recipe is time and temperature. Radishes and onion must cook at the lowest possible heat without browning — the slow confit in oil is a technique that cannot be rushed. The eggs are combined with the cooled vegetables and the tortilla is finished in the oven or by flipping it in the pan. To serve: aioli sauce made with BeKeto Keto Mayonnaise, garlic and lemon juice — a classic accompaniment throughout Spain.

Preparation time is around 60 minutes, most of which is hands-off cooking. One serving provides 470 kcal and only 4 g net carbs — a hearty, satisfying meal for lunch or dinner.

Keto tortilla española with radishes recipe

Why BeKeto Keto Mayonnaise in this recipe?

BeKeto Keto Mayonnaise:

• No sugar and no starch — no hidden carbs in the sauce
• Creamy, thick consistency ideal as an aioli base — no need to emulsify from scratch
• Ready in 30 seconds: mix with garlic and lemon, sauce done

Amelia

Nutritionist

Used in the recipe:

• Out of stock

  

  Zero sugar

  Keto Mayonnaise 390g

  £ 5.79 GBP

  ✔ Only 0.1g carbs per 100g

  ✔ No added sugar

  ✔ Rich, creamy texture

  ✔ Egg yolk based

  ✔ Keto and low-carb friendly

  View Product

Preparation:

The success of this recipe depends on one thing: patience when cooking the radishes. Don’t rush — the vegetables must become completely soft and mild before being combined with the eggs.
Step 1

Cut the onion and peeled radishes crossways into very thin slices.

In a pan (approx. 24–26 cm) heat the olive oil over medium heat until it begins to gently simmer. Reduce the heat to minimum and add the radishes and onion in layers, lightly salting each layer.

Cook very slowly for 35–45 minutes, stirring occasionally, until the vegetables are soft and have completely lost their sharpness. Do not allow the vegetables to brown during cooking.

Meanwhile, beat the eggs with a generous pinch of salt and pepper.

Drain the radishes and onion thoroughly, reserving 3–4 tablespoons of oil. Leave the vegetables to cool for a few minutes. Combine with the eggs and stir gently.

Option A: oven
Preheat the oven to 180°C. Wipe the pan and grease with the reserved oil. Pour in the mixture and cook over low heat for 3–5 minutes until the edges begin to set. Remove from the heat and bake for 10–12 minutes until the tortilla is completely set. Leave to rest for 10 minutes before cutting.

Option B: pan
Grease the pan with the reserved oil. Pour in the mixture and shake the pan energetically for about 3 minutes until the edges set. Turn off the heat, cover and leave to rest for 5 minutes. Flip the tortilla onto a plate, add 1–2 tablespoons of oil to the pan and slide the tortilla back in. Cook for another 3–4 minutes until the second side is lightly golden but the centre remains tender. Transfer to the plate and rest for 10 minutes.

In a bowl combine the BeKeto Keto Mayonnaise, pressed garlic, lemon juice and a pinch of salt. Stir until smooth. Serve the tortilla warm or at room temperature, with the aioli alongside or on top. Sprinkle with chives or parsley.

DELICIOUS, HEALTHY, EASY AND KETO.

Macro per serving:

• Calories: 470 kcal
• Fat: 46 g
• Carbohydrates: 7 g
• Net carbohydrates: 4 g
• Protein: 7 g
• Fibre: 3 g