1. In a non-stick skillet over medium heat, add 1 tbsp olive oil. Sauté onion 5–6 minutes until soft and lightly golden. Add shredded carrots and cook 4–5 minutes more until tender. Remove from heat and let cool slightly.
2. In a bowl, beat eggs. Stir in cooked carrot-onion mixture, salt, pepper, and paprika. Mix well.
3. Heat a little olive oil in the same skillet over medium-low heat. Pour in egg mixture.
4. Cook 6–8 minutes, gently lifting edges with a spatula to let uncooked egg flow underneath.
5. When the bottom is set and golden, place a plate upside-down over the skillet. Carefully flip the tortilla onto the plate.
6. Slide it back into the pan to cook the other side 4–5 minutes, until fully set and tender inside.
7. Transfer to a cutting board, sprinkle with fresh parsley, and slice into wedges.

✨ Serve warm or at room temperature—great with aioli, tomato salad, or crusty bread!

💡 No flip? No problem! Cover and cook low and slow until center is set (no flipping needed).

PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 15 mins , Total Time : 25 mins , Servings : 2 , Calories : 180 , Net Carbs: 10g , Fats: 11g , Protein: 9g