Spanish Tortilla, low Carb with Cauliflower, Brussels, Onion, Garlic, Radishes and Ham

In Honor of my new Friend Monica, who first introduced us to the Potato version of this traditional Spanish Dish. (Not to be confused with a Mexican Tortilla.) I determined to make up a Low Carb Version.
Super Delicious, and almost better, cold, the next day. This version of a Spanish Tortilla, packed with Flavor doesn’t disappoint. To keep it Low Carb, I use cruciferous veggies, (Cabbage family).
Radishes or Cauliflower are often used as substitute for Potatoes so I did some Creating! Hope you will Enjoy this.
I also have a version of this that uses much less oil. I steam the Veggies so for folks that are not just Carb conscious, there is a low fat Version as well. I will be adding soon at the end.
I have added my You tube Video here: https://youtu.be/_n1fzQ0BkN4.
For my Pizza version, link here.
https://youtu.be/lWnw9mfLQmA

You will need a Colander, large Pan and an Omelette Pan and a mixing bowl for the Eggs, a rubber or silicone flexible Spatula and another spatula.

INGREDIENTS:
1/2 small head of Cauliflower sliced 1/8- 1/4” thick (1 1/2-2 c ish).
1 1/2 c Brussel Sprouts sliced thin. 1/8”
1/2 small Sweet Onion sliced thin.
1 c thinly sliced Radishes 1/8”.
1/2 c thinly sliced Carrots 1/16- 1/8”.
3/4 chopped Ham.
5 Large Eggs beaten
1 small clove Garlic minced
1/2 c EVOO.
1 tsp Salt.
1 tsp Pepper.

Optional.
1/4 tsp Italian Seasoning
1/4 tsp Red Pepper Flakes.
1/4 c Grated Fresh Swiss or Parmesan Cheese for the Top (you could add chunks to it but be careful for burning on the bottom).
Sour Cream and scallions for Garnish

DIRECTIONS and Captions.
Mix Eggs and set aside . Preheat Pan to Med Hi.
Add Oil and Garlic.
Add Veggies…Lift gently to Stir.
Continue this process until Veggies are soft but not mush. They will keep cooking. Turn the Burner off.
Put the Omelette Pan under the Colander and Pour Cooked Veggies into the Colander, let them drain. Set the Pan aside to cool for a couple min.
Set the Omelette Pan with Oil in it onto the Burner and Turn the Burner back on to Med Hi 7-8.
Add the Eggs to the cooled Pan and add the Hot Veggies and stir to coat with Egg.
When the Omelette Pan and Oil is hot, Pour the mixture into the Pan and immediately start working the Mixture. Start with making a hole in the middle and lift a little to let some Egg go to the Bottom, continue around the sides. Tap and gently pull the edges of the mixture toward the middle. Like your lightly packing it.
Turn the Burned DOWN to about 4 med low. Lift and work the Egg, try not to let it burn. Giggle the Pan to loosen the Egg. Gently keep loosening up it can take 5-10 min.
When the Egg has set up enough to hold together, invert a Plate on top of the Mixture, and all in one rotating motion, quickly flip the Tortilla to the Plate.
Add a bit more Oil, and Slide the Tortilla off the Plate back into the Omelette Pan.
Repeat the process of working the edges and Bottom as above describes.
Lastly, invert a clean Plate again and again, one quick rotating continuous motion, flip it again.
Clean up the Edges of the plate and let set for a Few minutes before serving.
To Serve, slice wedges with a Sharp Knife. Serve like Pie. When fresh it may fall apart a bit as people eat it with their Fork.
Next day is so good cold .. it compacts together and slices well.
Enjoy!

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