Our little village in Spain has an awesome Indian restaurant at the far end. We ate there once and even though everything was great (food, service), we decided that going forward it’s a better take-out place because it just didn’t have a cool vibe (overly lit); and a bonus is that it’s far better value as take away, if you don’t order way too much rice, like I inadvertently did!
Even though the rice wasn’t expensive, I really hate throwing away good food so I kept it for something in the future. The future arrived in the form of a tapa! I made a spin on the famous Spanish Tortilla de Patatas but used rice, cauliflower purée and cheese instead of potatoes. It made a very tasty tapa which we later used as breakfast.
The measurements are approximate because I used leftovers.
Tortilla de Arroz, Coliflor y Queso
Makes 1 omelette about 20 cm in diameter (serves 4-6 people)
Ingredients:
- 2 large eggs
- 250 g cooked rice
- 125 mL cauliflower purée
- 125 mL milk
- 50 g cheese, finely grated
- 30 mL pesto
Directions:
- Combine all of the ingredients and whisk until smooth. Set aside for 20-30 minutes at room temperature.
- Preheat the oven to 350F.
- Heat a small 20 cm frying pan on the stove on medium heat and brush generously with olive oil.
- Pour the contents of the omelette into the hot frying pan and press evenly in the pan.
- Cook uncovered for 10-15 minutes.
- Place pan into the oven and finish cooking until a toothpick tester come out clean.
- Serve warm with a roasted garlic aioli.
Kitcheninspirations 