Dreaming of escaping to the Mediterranean? Get ready to travel right from your kitchen. This low-carb version of Spanish tortilla made with cauliflower perfectly imitates the texture and flavor of the classic Spanish dish, without the high-carb potatoes. Enjoy it freshly made or, even better, cold with some low-carb bread.
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Instructions
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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.
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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.
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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.
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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).
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Slice into wedges and serve hot, or cold.
Tips
Alternatively, cook the cauliflower in salted boiling water, for 15 minutes; drain.
Instead of flipping the tortilla in the pan, after the 1st 3-5 minutes, place oven-proof pan 10" away from the broiler, and broil, until golden brown. Remove and set aside to cool.
Suggestions
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.
Supplies needed
- Large saucepan with a steamer basket and cover
- 10" (25 cm) non-stick pan (medium-sized), or 10" non-stick, oven-safe pan
