A tortilla? And no flatbread in sight?
In Spain, there is a tapas dish that is also known as a tortilla, oftentimes called tortilla de patatas or tortilla española. It is essentially a Spanish-style potato omelette.
Traditionally, potatoes and onions are fried in oil on the stove-top, an egg-milk mixture is poured over and once the bottom of the omelette is set, it is flipped and finished. I like to meet this idea in the middle by pan-frying potatoes, or in today’s case, cauliflower, add it to a baking pan along with the egg-milk mixture and bake it in the oven. It’s a wonderful marriage of the tortilla idea with an Italian frittata. Plus the last of the seasonal cauliflower is dwindling around here so I’ll have plenty of opportunity to enjoy potatoes later over the next few cold, winter months. 😉
Cauliflower Tortilla with Roasted Peppers
For the Cauliflower Tortilla:
150g/6 oz cauliflower florets (about 1-1/2 cups)
150g/1 large onion, peeled and chopped
1 tsp cold pressed canola oil
1 tsp butter
1 tsp salt
1/2 cup milk
Preheat oven to 190C/375F. Line a 24cm/8″ square cake pan with parchment paper.
In a medium nonstick pan over medium high heat, add the oil and butter. When the butter is melted and starts to sizzle, add the cauliflower and sauté for 6-8 minutes until it starts to become golden on all sides.
Add the onions and salt, reduce the heat to medium and sauté for a further 6-8 minutes, tossing frequently to ensure the onions cook evenly.
In a medium bowl, beat together the eggs and milk.
Transfer the pan-roasted cauliflower and onions to the parchment-lined cake pan. Pour over the egg-milk mixture and bake on the middle rack for 22-25 minutes, until the egg is set and no longer jiggles when lightly agitated. Set aside to cool slightly.
For the Roasted Peppers:
3 large sweet bell peppers (a selection of different colours is nice, but if you like one colour over the other, feel free to choose a specific colour)
While pan-roasting the cauliflower above, place the peppers, whole, on a parchment-lined baking pan and roast on a lower rack in the same 190C/375F oven for 35-40 minutes or until the skin blackens on all sides. Transfer to a bowl, cover with plastic wrap and leave to steam and cool for 15 minutes. Remove the stems and seeds and peel the skin away. Cut into thin strips and toss together.
Cut the finished Cauliflower Tortilla into quarters, then each quarter in half diagonally. Divide the Roasted Peppers over two plates, place three diagonal portions on each plate (you’ll have a couple leftover. It makes a quick, easy breakfast sandwich the next morning on a bun or biscuit. Seriously, awesome). Serves 2.