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Keto Cuban Tortilla, Frittata Made Easily!

This simple and delicious keto Cuban tortilla (frittata) is full of flavor, and nutrition and incredibly easy to make! Frittata’s are the perfect meal any time of the day but being an egg-based dish makes it very popular for breakfast and brunch.

Made with eggs, chorizo, and turnip, this is my easy version of a Spanish frittata. It’s a Keto Cuban Tortilla and since it’s low in carbs and high in fat, it makes for a delicious keto meal!

Plus, it’s absolutely delicious!

If you’re a fan of egg-based dishes you’ll love our recipe for keto quiche it’s another great keto recipe for breakfast and brunch.

Be sure to also check out our Keto Cuban Recipes for more flavorful options!

Keto Cuban Tortillla (Frittata)

Keto Cuban Tortilla frittata baked in a cast-iron skillet
Keto Cuban Tortilla frittata

Although a traditional Cuban frittata recipe normally includes potatoes, I’ve opted to swap the potatoes for diced turnip! Potatoes are just too high in carbs and all that starch can cause sugar spikes.

Turnips make an excellent swap for potatoes because their texture and appearance are quite similar and their flavor is pretty mild. 

Growing up in a Latin household, we loved our frittatas for breakfast, but we know them as Spanish tortilla or Cuban tortilla.

I remember my parents making all sorts of variations of this staple. My dad didn’t cook often, but anything that involved eggs was his specialty.

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When Dad announced that he was going to make a Cuban tortilla, it always brought cheers from us kids.

My Mom is a fantastic cook, so I think the excitement we had was more about seeing him in the kitchen and the banter between my parents.

My parents would make their frittatas on the stovetop and would flip them to cook on both sides. All that meant is most of the time the frittata wasn’t very pretty. However, that never stopped us from digging in.

How To Make A Keto Cuban Frittata

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Note the full printable recipe card is at the bottom of the page.

keto frittata slice with a fork in it on a white plate close up
keto Cuban Tortilla frittata slice with a fork in it on a white plate close up

Now I opt to make my low-carb Cuban tortilla in the oven to avoid having to flip it all. It’s easier and tastes just as delicious, that’s a win-win for me!

One of the best things about a great frittata recipe is how customizable they are. You can pack a lot of vegetables, protein, and fat in one delicious meal.

A frittata or crust-less quiche is an easy dish, that can be made low-carb and keto-friendly rather effortlessly. Honestly, the sky’s the limit. The only non-negotiable item is the eggs.

Although I mentioned earlier that I prefer to have this dish in the morning or early afternoon. It does however make for an easy and satisfying dinner. 

You can even make this recipe in a well-greased muffin tin for an easy on-the-go breakfast option. 

To make this low-carb frittata you’ll start by cooking your diced turnips, onions, and peppers in an oven-safe skillet. Once the turnips are nice and tender add in your chorizo, this is where the magic starts to happen. 

The fat of the chorizo will start to cook down, and your turnips will soak it all up! Then it’s just a matter of whisking your eggs and adding them to the skillet.

You’ll toss the whole thing in the oven and let it bake for about 20 to 25 minutes. It’s really that easy!

What You’ll Need To Make A Keto Cuban Tortilla

The following is a list of ingredients and tools you’ll need to make a delicious keto Cuban tortilla.

keto frittata in a cast iron skillet with a blue towel
keto Spanish Omelet (frittata) in a cast-iron skillet with a blue towel

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase. 

keto frittata in cast iron skillet with slice serve on white plate close up
keto frittata in a cast iron skillet with a slice served on a white plate close up

Tag Us

I sure hope you will give this low-carb Spanish tortilla a try. Once you do, make sure you remember to tag us on  Instagram and Facebook

Be sure you also visit our Keto Hispanic Food for more Latin recipes!

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Grab Our Books!

In case you don’t know, we have two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years.

It’s our prayer these keto cookbooks will help make keto a delicious breeze for you.

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective.

As believers, we live our lives supported by God’s grace. So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

When we followed the Holy Spirit’s prompting, we got on the path to real transformation.  

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. 

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.  

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.

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The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

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keto frittata slice with a fork in it on a white plate close up

Keto Cuban Tortilla (Frittata)

Yield: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This simple and delicious keto Cuban Tortilla (frittata) is full of flavor, and nutrition and incredibly easy to make! It's the easiest way to make a Spanish omelet keto!

Ingredients

  • 10 eggs
  • 3 hard Spanish Chorizo sausages, casing removed
  • 1 small yellow onion finely chopped
  • 2 minced cloves of garlic
  • 1 teaspoon of sea salt
  • ¼ teaspoon of black pepper
  • 1 large turnip diced, about 1.5 cups
  • Diced red and green bell peppers

Instructions

  1. Preheat oven to 350 degrees, and grease a cast-iron skillet or other oven-proof dish.
  2. In your skillet add the turnip, onions, garlic, and bell peppers. Cook until the turnips are tender and a fork is inserted easily.
  3. Add the chopped chorizo and cook for a few more minutes just until the fat from the chorizo is soaked up by the turnips.
  4. Remove from heat and set aside.
  5. In a large bowl add in your eggs, salt, and pepper and whisk until slightly fluffy.
  6. Pour the egg mixture into your skillet and transfer into the oven.
  7. Bake for 20 to 25 minutes, until lightly browned and the middle is set.
  8. Serve warm or at room temperature.
  9. Refrigerate any leftovers for up to 5 days.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 19.5gSaturated Fat: 7.9gTrans Fat: 0gCholesterol: 185mgSodium: 485mgCarbohydrates: 2.1gNet Carbohydrates: 2.5gFiber: 0.5gSugar: 0.9gProtein: 17.8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

Deborah Howlett

Monday 16th of May 2022

I was looking for the recipe to the pic of the spinach frittata you posted on the holiday menu? Not the Cuban frittata.

Hilda Solares

Thursday 19th of May 2022

Hi Deborah, Could you be referring to our keto quiche lorraine?

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