Spanish low-carb tortilla
- 10 oz. 280 g cauliflower cut into small florets
- 1 (4 oz.) 1 (110 g) thinly sliced thinly sliced
- 6 6 egg beateneggs beaten
- ¼ cup 60 ml
- salt and ground black pepper, for seasoning
- Add water and salt to a large saucepan with a steamer insert, filling just under the steamer basket. Cover and bring to a boil over high heat. Add the cauliflower, cover, and reduce heat to medium-low. Simmer for about 10-15 minutes, or until tender (see tip). Place on a plate, and shred cauliflower into small pieces.
- Over medium heat, add half of the olive oil to a medium-sized, non-stick pan. Add the onion and a pinch of salt. Stir together and cook for 8-10 minutes, or until onions become translucent. During the last 2 minutes, add the shredded cauliflower and stir to combine. Set aside to cool for a couple of minutes.
- Beat the eggs in a medium-sized bowl. Using a slotted spoon, transfer the onion mixture to the eggs, and a pinch of salt and pepper. Stir to combine.
- Heat the remaining olive oil in the same pan, over medium/high heat. Pour in the egg mixture and cook for 3-5 minutes, or until the edges begin to set. Place a large plate over the pan, and flip the tortilla onto it. Return to the pan to fry the other side, for 1 or 2 minutes, depending on the desired juiciness, or until golden brown (see tip).
- Slice into wedges and serve hot, or cold.
Alternatively, cook the cauliflower in salted boiling water, for 15 minutes; drain.
Instead of flipping the tortilla in the pan, after the first 3-5 minutes, place oven-proof pan 10” (25 cm) away from the broiler, and broil, until golden brown. Remove and set aside to cool.
Eat it warm or cold, as in Spain, with a good piece of low-carb bread.
This tortilla also works very well with turnip instead of cauliflower, because of its texture and appearance, which is similar to that of potato.
Large saucepan with a steamer basket and cover.
10” (25 cm) non-stick pan (medium-sized), or 10” (25 cm) non-stick, oven-safe pan.