Low Carb Tortilla Espanola

Tortilla is a Spanish favorite – usually a potato omelet (no similarity to the Mexican tortillas). I wanted to omit the potatoes, which taste terrific, but add a lot of carbohydrates to the dish. So in their place, I’ve added broccoli, cauliflower, and red bell pepper. I usually serve tortilla in wedges for dinner (or breakfast) or 1-inch squares for an appetizer. We ate this plain for breakfast, but you could also top with salsa.

Ingredients
Adapted from The Foods & Wines of Spain

head of broccoli, sliced 1/4 inch thick (leaving the core behind)*
head of cauliflower, sliced 1/4 inch thick (leaving the core behind)*
red bell pepper, sliced 1/4 inch thick
1 onion, sliced 1/4 inch thick
4 tablespoons olive oil, divided
coarse salt
6 – 8 large eggs

*save the cores for soup; I’ve been making this one without the cream and it’s still thick and tasty!

DirectionsThis technique takes some practice, be sure to read through it before beginning.

Preheat oven to 375
In a 9 x 13 baking dish, toss the broccoli, cauliflower, bell pepper, and onion with 1 tablespoon of olive oil, sprinkle with salt, bake until tender (about 45 minutes)
Beat 6 eggs in a large bowl, salt lightly
Add the hot cooked vegetables to the beaten eggs, pressing them down so they are completely covered in egg. Add additional beaten eggs if necessary. Let the mixture sit 15 minutes
Heat 2 tablespoons of olive oil in a skillet over high heat until very hot
Add the vegetable and egg mixture, spreading it evenly in the skillet. Reduce the heat to medium-high and shake the pan to prevent sticking
When the mixture begins to brown, invert a plate of the same size (or slightly larger) over the skillet. Flip the tortilla onto the plate; add 1 T. of reserved oil to the pan, slide the tortilla back into the skillet to brown the other side. (If the pan wasn’t hot enough, some pieces may have stuck to the bottom. Scrap them off and fit them back into place. They’ll reattach as you continue to flip the tortilla.)
Lower the heat to medium. Flip the tortilla 4 or 5 more times (this helps with the shape), cooking for a bit on each side, 8 – 10 minutes in total. Spaniards like their tortilla to be a little juicy inside; I prefer my eggs cooked all the way through. Adjust cooking time accordingly. Transfer to a platter and serve hot or at room temperature

This is caloriecount.com’s analysis of the recipe assuming 2 cups each of raw broccoli and cauliflower and 6 eggs:

Nutrition Facts

Serving Size 155 g

Amount Per Serving

Calories

167

Calories from Fat

117

% Daily Value*

Total Fat

13.0g

20%