Tortilla de Coliflor / Cauliflower Tortilla

serves 4

~200g small cauliflower florets

2 tbsp lemon juice

a knob of butter ~15g

2 tbsp olive oil

5 free-range eggs

Maldon sea salt
Freshly ground black pepper

1. Soak the cauliflower florets in a bowl with water and the lemon juice for about 20 minutes; this will thoroughly clean the cauliflower. 

2. Drain, and add the florets to boiling water: return to the boil and continue for 3-4 minutes until tender. Drain.

3. In an 18cm non-stick tortilla pan; melt the butter with the oil. Add the florets and sauté until lightly browned.

4. Season the florets. 

5. Whisk the eggs and season; pour into florets and stir on a medium heat for 30 seconds. Then using a silicon spatula; separate the setting mixture from the pan. Shake the pan from time to time. Continue to cook until the underside starts to colour.

6. Place a plate over the pan; flip it over and slide the tortilla back into the pan (uncooked-side down).

7. Return to the heat and cook until the underside is lightly browned and the tortilla is set.