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This cruciferous vegetable has a mild, agreeable taste that can take on any flavour and be transformed into risotto, pizza crust, cauliflower “rice” and more. Algonquin College is inspiring the next generation of young chefs with its new indigenous cooking program.


Heat the reserved oil in same pan over medium-high heat and add potato mixture to pan, spreading it evenly. Lower heat to medium and when egg begins to brown, remove pan from heat, top with a plate, invert and flip tortilla back into pan with browned side up.





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