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 turnips this 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)
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.
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
Note the full printable recipe card is at the bottom of the page.
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.
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.
- You can find Spanish-style chorizo in Latin markets or online.
- Bell peppers
- Cast-iron skillet
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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.
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- 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
- Preheat oven to 350 degrees, and grease a cast-iron skillet or other oven-proof dish.
- In your skillet add the turnip, onions, garlic, and bell peppers. Cook until the turnips are tender and a fork is inserted easily.
- Add the chopped chorizo and cook for a few more minutes just until the fat from the chorizo is soaked up by the turnips.
- Remove from heat and set aside.
- In a large bowl add in your eggs, salt, and pepper and whisk until slightly fluffy.
- Pour the egg mixture into your skillet and transfer into the oven.
- Bake for 20 to 25 minutes, until lightly browned and the middle is set.
- Serve warm or at room temperature.
- 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