Go Back
–+ servings
Low-Carb Eggplant Spanish Tortilla – vegetarian recipe
Stav Kogan

Low-Carb Eggplant Spanish Tortilla

A delicious, low-carb makeover of the classic Spanish tortilla, featuring tender eggplant and caramelized onions in a golden-brown egg custard. Perfect for brunch, lunch, or a light dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 -4 serving
Calories: 265
Ingredients Method Nutrition

Ingredients
  

  • 3 Tbs / 45 ml (1.5 fl oz) olive oil
  • 1 large clove garlic, minced
  • ½ large onion, chopped, about 1 cup / 150g (5.3 oz)
  • 2½ cups / 450g (15.9 oz) small eggplant, cut in ¼-inch dice
  • 1 tsp (5 ml) lemon juice
  • salt to taste
  • freshly ground black pepper to taste
  • 5 large eggs
  • To draw out excess moisture and bitterness, salt the diced eggplant in a colander for 30 minutes before cooking. Rinse and pat thoroughly dry with a paper towel.
  • Use a well-seasoned cast iron or a high-quality non-stick skillet (around 10 inches / 25 cm) to ensure the tortilla doesn't stick and flips easily.
  • For a richer flavor, sprinkle a ¼ cup of grated Manchego or Parmesan cheese into the egg mixture before pouring it into the pan.

Method
 

  1. Warm the olive oil in a large, 10-inch non-stick skillet over medium heat.
  2. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
  3. Stir in the minced garlic and diced eggplant, cooking and stirring frequently until the eggplant is tender and lightly browned, about 10-12 minutes. 2.
  4. Season the cooked vegetables generously with lemon juice, salt, and pepper. 3.
  5. In a separate bowl, whisk the eggs until just combined – don't overbeat!
  6. Season them with a pinch of salt and pepper.
  7. Pour the egg mixture directly over the vegetables in the skillet, gently shaking the pan to ensure the eggs fill all the gaps and evenly cover the eggplant. 4.
  8. Reduce the heat to low, cover the skillet with a lid, and let the tortilla cook gently for 8-10 minutes. The edges should be set and the center mostly firm with a slight jiggle. Run a silicone spatula around the entire edge to loosen it from the pan. 5. Now for the exciting part – the flip!
  9. Place a large dinner plate, bigger than the skillet, upside down over the pan. With one hand firmly on the plate and the other on the skillet handle (use an oven mitt!) , confidently and quickly invert the skillet. The tortilla will land on the plate. Gently slide it from the plate back into the skillet, cooked-side-up. 6.
  10. Cook the second side for another 3-5 minutes, uncovered, until it's golden brown and the tortilla is fully cooked through. 7. Slide the finished tortilla onto a clean serving plate.
  11. Let it rest for a few minutes before slicing into wedges. It's absolutely delicious served warm, at room temperature, or even chilled!

Nutrition

Calories: 265kcalCarbohydrates: 8gProtein: 14gFat: 21g

Tried this recipe?

Let us know how it was!