Almond Flour Tortilla Recipe

Keto Potato Tortilla

Keto Potato Tortilla

Ingredients

• 1/4 head cauliflower
• 1 medium turnip
• 1 medium onion, sliced thin
• 3 tablespoons (45 ml) olive oil, divided
• 6 eggs
• salt and pepper.

Method

1. Thinly slice your cauliflower-include the stem- and peel and thinly slice your turnip
2. Put them in a microwaveable casserole dish with a lid, add a couple of tablespoons of water, and microwave on high for 6 to 7 minutes
3. In the meanwhile, start the onion sauteing in 2 tablespoons (30 ml) of the olive oil in an 8- to 9-inch (20- to 23cm) skillet-a nonstick skillet is ideal, but its not essential
4. If your skillet isn’t nonstick, give it a good squirt of nonstick cooking spray first
5. Use medium heat
6. When your microwave goes beep, pull out the veggies, drain them, and throw them in the skillet with the onion
7. Continue sauteing everything, adding a bit more oil if things start to stick, until the veggies are getting golden around the edges-about 10 to 15 minutes
8. Turn the heat to low and spread the vegetables in an even layer on the bottom of the skillet
9. Mix up the eggs with a little salt and pepper and pour over the vegetables
10. Cook on low for 5 to 7 minutes, lifting the edges frequently to let uncooked egg run underneath
11. When its all set except for the top, slide the skillet under a low broiler for 4 to 5 minutes or until the top of your tortilla is golden
12. If your skillet doesn’t have a flameproof handle, wrap it in foil first
13. Cut in wedges to serve
14. A sprinkling of chopped parsley is nice garnish

Makes 6 servings

1. Each with 6 g protein; 4 g carbohydrate; 1 g dietary fiber; 3 g usable carbs