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Paleo Spanish Omelette Recipe

Louise Hendon | April 16
Paleo Spanish Omelette Recipe #paleo https://paleoflourish.com/paleo-spanish-omelette-recipe

Oatmeal. Toast. Cereal. A lot of go-to breakfast foods get tossed out the window when you’re living paleo. Fortunately there are a lot of delicious foods that still pass muster.

Breaking Tradition

The Spanish omelette (or Spanish tortilla) is an omelette consisting of eggs and potatoes. There are no potatoes in this recipe, however.

My inclusion of onions is one of great controversy. In Spain, the decision to add onion is one made in relation to the tenderness of potatoes available. For the paleo Spanish omelette you are making, it will add flavor and act as a stand in for the potatoes.

The egg-based staple can be found at nearly bar in Spain. One thing you won’t find in traditional Spanish omelettes is coconut cream. I find that adds some richness to the dish without adding dairy.

Additionally, this recipe includes bell pepper and cauliflower. These veggies add both color and flavor, even though they would probably be laughed out of a Spanish kitchen.

Oh, and one more side note. If you really want to keep things traditional, you can eat this dish cold. Many in Spain eat Spanish omelettes cold, as an appetizer.

I don’t want to sway you, but I will say that cold eggs aren’t my thing. But you’ll never know unless you try!

Paleo Spanish Omelette Recipe #paleo https://paleoflourish.com/paleo-spanish-omelette-recipe

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Paleo Spanish Omelette Recipe #paleo https://paleoflourish.com/paleo-spanish-omelette-recipe

Paleo Spanish Omelette Recipe


  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Breakfast, Lunch
  • Cuisine: Spanish

Ingredients

  • 3 Tablespoons of olive oil (45 ml), to cook with
  • 2 medium bell pepper (240 g), diced
  • 1 medium onion (110 g), diced
  • 1/2 head of cauliflower (300 g), chopped
  • 8 medium eggs, whisked
  • 1/4 cup (60 ml) coconut cream
  • 4 Tablespoons (4 g) parsley, chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 350 F (175 C).
  2. Sauté the bell pepper and onion with the olive oil. Season with salt and pepper to taste. Parboil the cauliflower florets – boil for 2 minutes and drain immediately.
  3. Mix the eggs, bell pepper, onion, cauliflower, coconut cream, and parsley together in a mixing bowl.
  4. Pour the mixture into a greased 9-inch by 9-inch (23-cm by 23-cm) square baking dish.
  5. Make sure the spread the vegetables (especially the cauliflower) out carefully.
  6. Bake for 20 minutes until the eggs are soft but set.

Notes

All nutritional data are estimated and based on per serving amounts. Net Carbs: 7 g

Nutrition

  • Calories: 286
  • Sugar: 5 g
  • Fat: 22 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 14 g