Red Rice Tortilla with Creamy Brie and Avocado Salsa

Serves 4

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

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.