Tortilla de Rabano con Gambas y Tomates

Hello,  everyone.  We have been missing the Spanish foods terribly.  Especially the low carb version of the Tortilla.

A note for my Latin American readers, the Mexican tortilla is a bread product.  You wrap it around things like fajitas or scrambled egg mixtures. The Spanish tortilla,  which is also found on the island of Puerto Rico, is an egg product. The most frequent form involves potato slices.

My version of tortilla isn't based on egg-with-potato, it's based on egg-with-radish. This has a LOT less starch and is otherwise like the potato version.

We ate 2/3 of it for dinner, this being a Friday in Lent, and couldn't wait for pictures.  Honestly,  this wasn't the prettiest tortilla ever made, but with a drizzle of Cholula pepper sauce it might be the best. 

I sliced up sauce-type tomato wedges in about 1/16 inch slices, about a half of a fat Marzano type tomato. I peeled and then sliced the last of our amazing Korean style big radishes from the fall garden. These slices were about 1/8 inch. The shrimps were from a frozen bag of extra small, peeled, de-veined, de-tailed shrimp from the HEB freezer case.

I used 7 large cage-free eggs, broken up with a whisk.

Of course the sliced radish got salted and drained. And the eggs also got about a half teaspoon of salt.

Friends, this is a meal that is tasty, and filling, and has very little starch. We each ate 1/3 of the finished tortilla. The final third will probably reappear as breakfast. 

YUM!