Spanish Tortilla
Author: steve (HCP)
INGREDIENTS:**
ml KetoCal 4:1 LQ (Unflavoured)
g KetoCal 4:1 Powder (Unflavoured)
g Eggs, chicken, whole, raw
g Onions, raw
g Oil, olive
ml Mayonnaise Hellmanns Full Fat (HCP added*)
g Xantham gum (Patient added*)
g Celeriac, raw
Directions:
- Steam the celery root (it does not need to be very soft)
- In a bowl mix the Ketocal powder, mayonnaise, and salt to taste
- Gradually add the Ketocal 4:1 LQ while stirring with a whisk to form a cream
- Cut the onion and the celery root into small pieces and fry first the onion and then the cooked celeriac in oil (apx 200ml oil)
- When golden brown, remove from the oil and leave to cool
- Whisk the egg in a bowl until smooth and mix with the previously made cream
- Mix everything very well and pour in a pan with a little oil to make the tortilla
- Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
- Cook over medium-low heat to avoid burning
NOTE:
2 g of xanthan gum = 1 teaspoon
1.5 g of salt = 1/2 teaspoon
To fry the onion and the celery root, approximately 200 ml of oil is required. The 20 g that appear in the ingredients correspond to the oil that is absorbed in the frying.
It is advisable to use a pan of maximum 18 cm in diameter so that the tortilla is round and juicy.
Xanthan gum can be found in herbal, stores selling products for celeriac patients or with food allergies.
Nutrition Information (for entire recipe):
Carbohydrate:
8.72
Calories: 948
Fat:
90.1
Protein:
21.33
Ratio:
3:1
Tags:
KetoCal LQ UnflavoredKetoCal 4:1 Powder3:1 ratioSavoryBreakfastMain MealVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
