Hello, everyone.
Yesterday we indulged ourselves:
The tortilla on a plate before cutting.
I used about 2/3 cup of peeled, deveined, raw shrimp. About 5 large red radishes, sliced, salted and drained for a few minutes. About 6 Baby bella mushrooms, sliced. Salt of course and some onion powder. And 5 large AA eggs.
Did it in the medium sized skillet, cooked at about the same setting as for scrambled eggs or omelets, covered the pan for a few minutes just before the flip.
The flip went perfectly! And shortly after that the proper color was on the bottom--that had been the top--and it went onto the serving plate.
Sprinkled with some parsley leaves for pretty, as there was some on hand.
This is a low carb version of the wonderful Spanish tortillas de patata we ate while on the pilgrimages. The radish slices substitute very nicely for the potato slices.
We finished it off as our dinner, counting the vegetables in the tortilla as our veg dish and the shrimp and eggs as our protein dish. Yum.
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