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If you’re unfamiliar with a Spanish Omelette, it’s a classic dish that seems very simple given the small amount of ingredients, but can be tricky sometimes to cook. My mum used to make a version of this very often when I was a kid, since eggs are so cheap and it makes for a really quick meal on a late night, when you’re tired from work and have kids to feed and put to bed.
The classic recipe uses onion and potato for the Spanish Omelette filling. Both of these contain natural sugars, which when caramelised and golden, adds a sweet flavour to the Spanish Omelette. Potatoes are definitely one food I really miss sometimes on keto. I grew up in a family where potatoes were a definite go to as a side for lots of dishes. I’ve experimented with lots of different potato subs in different kinds of cooking too and while all different they work well.
I decided the best one for this would be radish as it tastes fantastic fried and has the look of a potato which adds to the aesthetics for this recipe. I actually liked the look of the Keto Spanish Omelette better with the radish, as I left the peel on and you had this nice purple coming through the omelette. With a traditional Spanish Omelette the potato is always peeled. The radish doesn’t come through as sweet like potato does either, but the onion is plenty sweet enough.
Now you might be wondering, does it actually taste like REAL potatoes? I’m not going to lie, no it doesn’t taste exactly like real potato, but it serves very well as a stand in and definitely has the look of real potato. If you haven’t had radishes cooked, you’re also in for a surprise! They lose all the sharp bite they have raw and take on a completely different flavour. I’ve given raw fried radishes to non-keto family members without telling them what it is. After lots of thought, they all guessed potato and couldn’t believe that it was radish. For me, I think the biggest difference between radish and real potato is that radish have quite a lot more water so they’re not as firm as potato is.
This Keto Spanish Omelette is great served hot or cold, as a complete meal or with a side, or to serve as a side with something else. I ate some of this with some pork I did on the smoker and it was a great accompaniment. It’s also suitable for breakfast, lunch and dinner. It has a lovely creamy kind of centre, which is done by doing the egg slightly under. I always think this is the best way to do egg, but I know a lot of people who don’t like it. So you can definitely make this Spanish Omelette ‘well done’ but be aware the texture will be different and it will be drier.
This Keto Spanish Omelette also uses extra virgin olive oil to fry the radish and onion in. This is a crucial step to use olive oil, because it really adds a beautiful olive oil taste that is an important part of a Spanish Omelette. It also coats the egg and onion so that even after the Spanish Omelette is cooked and set, the egg doesn’t really properly stick to the vegetables, so that it kind of comes apart slightly when you eat it. It’s just one more texture to the omelette.
I do know though that some people don’t like using olive oil for frying, so while I do highly recommend the flavour of olive oil, you could sub with a neutral taste coconut oil or ghee instead if you feel you need to. A good idea would be to also drizzle the Keto Spanish Omelette with some olive oil before serving so that you’re still getting some of that flavour.
The number one step of this recipe is flipping the Spanish Omelette. A non-stick pan really is a must for this as it makes the flipping so much easier. Always use a plate/platter that covers your whole frying pan and is preferably wider, so you don’t have your omelette breaking and spilling over the edges. You also need to make sure the Keto Spanish Omelette is set properly on the bottom before you flip it, or it won’t hold its shape or can even break apart. If you’re not sure, always overcook the bottom rather than undercooking as you can fix this later when you cook the other side. The bottom also won’t be the presentation side so if it gets a bit too dark, no-one will notice!
Want more recipes like this? Check out some of our other recipes!
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Keto Spanish Omelette
Ingredients
- 4 bunches radishes, thinly and evenly sliced
- 1 large onion, thinly sliced
- 10 eggs
- salt
- pepper
- extra virgin olive oil, enough to cover the bottom of your pan and submerge most of the onion and radish
Instructions
- Heat olive oil in a large non-stick frying pan over high heat until really hot. Test it by adding a piece of the radish and seeing if it bubbles and sizzles. If not take the piece back out and wait longer.
- Add in your radish, fry stirring frequently until you just start to see some golden bits appearing on the radish.
- Add in your onion and continue cooking, until onion is caramelised and both onion and radish are golden.
- Meanwhile, crack your eggs into a large bowl and season with salt and pepper. Beat lightly.
- When the radish and onion are ready, remove with a slotted spoon so the oil can drain and drop it into the egg. You want some of the oil still on there so don’t drain on paper towels.
- Mix gently so you don’t break any of the radish. Some of the egg will cook from the heat of the radish and onion.
- Pour out the olive oil from your frying pan. Leave a thin layer of oil to coat the bottom of the frying pan and place over medium heat.
- Pour in your egg mix gently but quickly. Cook until you see the sides are setting. You can test how well it is cooked by giving the pan a shake. The less wobbly it is and the better it holds, the more it has set. Gently unstick the sides from the pan occasionally while cooking. If you’re unsure overcook rather than undercook as you can fix this later.
- Gently move the side away from the edge of the pan with a spatula or egg flip to see if it has browned underneath.
- Once browned, place a plate on top, turn and flip the frying pan onto the plate, then lift it off.
- Gently slide the omelette off the plate and back into the pan. Cook using the same method, shaking the pan gently to see if it’s still wobbly. If you gently press the top of the omelette at the centre and it feels firm and springs back it should be ready.
- Use the plate you’ll be serving on and flip again onto the plate. Cut into wedges and serve.
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