Roasted pepper and cauliflower tortilla with prawns and aioli

PER SERVING : 438 cals, Protein 30.3g, Carbs 7.2g

Prep 10 mins • Cook 15 mins

spanish tortillas are traditionally made with starchy potato, but this version cleverly substitutes cauliflower, which is super low in carbs and high in nutrients. serve with a leafy salad.

SERVES 2

• 1½ tbsp olive oil

• 1⁄8 small cauliflower (about 250g), cut into slices about 2mm, or as thin as you can (include the stalk)

• 1 roasted red pepper from a jar (about 70g), roughly chopped

• ½ tsp paprika

• 150g cooked and peeled prawns

• 4 medium free-range eggs, whisked

FOR THE AIOLI

• 2 tbsp full-fat mayonnaise

• 2 tbsp full-fat Greek yoghurt

• 1 tsp garlic granules

START by making the aioli: mix the mayo, yoghurt and garlic together in a small bowl and season with salt and freshly ground black pepper.

Place the olive oil in a non-stick frying pan over a medium heat, add the cauliflower and fry for 8-10 minutes, until starting to soften and take on some colour.

Add the roasted red pepper, paprika and prawns and warm through for 3-4 minutes, stirring occasionally. Pour in the eggs, spread them out evenly and season. Cook for 3 - 4 minutes or until the egg is set. Serve with a spoonful of aioli.