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February 03, 2009

Cauliflower "Tortilla"

When I was a teenager, my mother used to often make tortilla for weekend brunch - the thick Spanish potato omelette, not the thing you wrap tacos in. We'd eat it inauthentically, but deliciously, smothered in fresh tomato salsa.

These days, with my trying to eat a low glycemic index diet, potatoes don't feature all that much in my cooking. So tonight, when I was thinking about an omelette for dinner, I thought, "Why not try to do a tortilla with that old stand-by of low carb potato substitutes: cauliflower?"

The Ingredients

The Steps

  1. Preheat the oven to 375 degrees.
  2. Put a bit of olive oil in a deep 10 inch skillet or saute pan with an ovenproof handle. Heat it over medium high heat.
  3. Add the onion and cauliflower and saute, stirring.
  4. Season with salt, pepper, and paprika to taste.
  5. When the onions are browned and the cauliflower is cooked through and browned a bit, add the eggs. As the egg begins to set around the edges, lift up the edge with a spatula and tilt the pan to let the uncooked egg run underneath.
  6. When the egg is mostly set except on top, pop the pan into the oven and let the egg finish cooking. This took about 5 or 6 minutes for me.
  7. Cut into wedges and serve. Smother inauthentically with salsa if you like.

Serves 2 if it's pretty much all you're eating. Could easily serve 4 if you served it with a nice salad and maybe a bit of good bread.

Posted by spaceling at February 3, 2009 09:09 PM


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