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Low Carb Spanish Tortilla

Living here in Spain, one of our last bastions of 'convenience food' was the pre-made Spanish Tortilla. As far as pre-packaged food, the ingredients were all right - basically onions, eggs, potatoes - but it was still processed. And not overly 'low carb'.

So I stopped buying these for our friday evening movie nights and have started making my own fresh spanish tortilla every weekend. It's big enough and filling enough for the two of us to have half on friday and half on saturday or sunday. It reheats well. Or you could even have it cold!

What did I replace the potatoes with? Well, cauliflower, of course. What else?

You can add bacon or chorizo or whatnot if you fancy... just like a regular spanish tortilla!

Servings 4
  • 400 grams cauliflower (cooked)
  • 100 grams onion (finely chopped (about one onion))
  • 6 eggs
  • 20 grams butter
  • 2 tablespoons olive oil
  1. If you have leftover cooked cauliflower, by all means, use that. But I prefer to roast the cauliflower. Preheat the oven to about 200 C. Break the cauliflower into small, bite-size pieces and put in a roasting tin. Drizzle olive oil and salt over the top and roast for about half an hour until fork tender. Don't overcook it or it will not hold its shape as well in the tortilla!

  2. Meanwhile, finely chop the onion and fry it slowly with some butter in a decent pan. I use a well-seasoned cast iron pan so it works well and doesn't stick. You don't want this sticking, because you'll have to flip it! 

  3. Crack your eggs in a bowl and whip with a fork. Add some salt and pepper here. When the cauliflower and onions are cooked, add them to the eggs. Yes - to the eggs that you've whipped in a bowl, not to the pan yet! Let this sit for about 5 or 10 minutes.

  4. Add a little more butter or olive oil to the pan you cooked the onions in. Make sure it's well heated and then add your cauliflower, onion and egg mixture. Cook this on low. I tend to put a lid on to try and cook it all 'round.

  5. Once the egg mixture is almost set on the top (and obviously on the bottom), you want to flip it. This is where it gets really fun! I actually bought a plastic lid called a 'Volteatortillas' which translates to 'turn tortillas'! Fantastic! I still make a mess. But you can use a plate that is the same diameter as your pan. Place it carefully over the pan, lift the pan and flip the tortilla onto the plate. You will want to do this over the sink or something the first few times. It gets easier, I promise! It's all in the wrist!

  6. Then slide your tortilla back into the pan to cook on the other side, only about 5 more minutes. You can run a spatula around the edge to sort of tuck in the edges. 

  7. Slide the cooked tortilla onto a plate and you are ready to serve! Like I said earlier, we cook one and just eat half. And then reheat the other half the next day.