A Spanish Tortilla is a fluffy omelette with a tender interior and a slightly crispy exterior. The Tortilla is traditionally made with sautéed potatoes and onions, which are then mixed with beaten eggs and cooked slowly in a skillet until the mixture is set. This recipe for a Red Rice Tortilla with Creamy Brie is a modern twist on the traditional classic. Whipped eggs are combined with red rice, shallots, rosemary, chorizo and mushrooms, it’s topped with sliced brie and baked until golden and set.
Red Rice Tortilla with Creamy Brie and Avocado Salsa Recipe
Serves 4
Ingredients:
1 cup red rice
2 tbsp olive oil
2 shallots, thinly sliced
2 rosemary sprigs, leaves removed from stalks
100g chorizo, diced (gluten free)
250g button mushrooms, halved
6 eggs, beaten
150g brie, sliced
fresh thyme, to serve
Avocado Salsa
1 firm avocado
100g cherry tomatoes, sliced into quarters
1 lemon, juice only
½ red onion, finely diced
2 tbsp parsley or coriander, chopped
Method:
Rinse rice to remove excess starch and drain. Pour rice into a large pot of boiling water. Lower heat and boil gently, uncovered, for 25-30 minutes. Drain and set aside.
Preheat oven to 180°C. Heat olive oil in a 20cm heavy bottomed frying pan with a lid. Add shallots, rosemary, chorizo and mushrooms and toss thoroughly in oil; season to taste with salt and freshly ground black pepper. Cook over a low heat for 5 minutes until shallots are tender, stirring occasionally.
Add cooked rice and cook for another 5 minutes.
Lightly whisk eggs and season. Pour eggs over the rice mixture and stir. Flatten mixture with the back of a fork and arrange brie over top.
Cook in oven for 20-25 minutes, uncovered, until just set and cheese has melted.
To make the avocado salsa, combine all ingredients in a medium bowl. Season to taste with salt and freshly ground black pepper.
Using a palette knife, gently score around tortilla edge. Slide tortilla onto a plate. Sprinkle over some fresh thyme. Cut into wedges and serve immediately with avocado salsa.
