Tortilla de Queso Estilo Andino (Keto)
Andean Cheese Omelet/Pancake (Keto)
Yes, keto as served. About 6g net carbs per serving, lower than 6 in 10 Ecuadorian dishes.
What it is
A thick, savory 'tortilla' that resembles a substantial pancake or frittata, made primarily with fresh eggs and generous amounts of crumbled queso fresco, lightly browned to a golden crisp. This keto version reinterprets the essence of traditional corn-based tortillas by focusing on cheese and egg for a satisfying, low-carb experience.
Key ingredients
Eggs, queso fresco (crumbled or grated), finely diced onion, cilantro, salt, pepper, butter or cooking oil. (A touch of almond flour for binding, if used, should be minimal).
Optional tweaks
Crucially ensure no corn flour, regular wheat flour, or actual corn kernels are used in the preparation. This dish is naturally low-carb if prepared with eggs and cheese as the primary base.
Watch out for
Use of corn flour or wheat flour as a binder; accidental inclusion of corn kernels if misidentified.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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