Cut the cauliflower into pieces and make al dente in salted water, then drain and rinse. Sprinkle with juice of one lemon.
Mix the eggs in a baking bowl, season heartily! Stir in the drained cauliflower.
In a coated frying pan with a bottom 20 centimeters in diameter, heat the butter. Pour in the egg and cauliflower mixture and cook gently over a medium heat with a lid on the pan – do not let the mixture get too hot, as this will cause unsightly bubbles.
Once all the contents of the pan are cooked, turn the tortilla to the other side to brown it on the other side.
The tortilla is delicious with a green salad as a snack or lunch or as a nice appetizer.
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