Tortillas are tasty and simple. How to make them at home and how to use ready-made tortillas? Spanish Tortilla: Cooking Recipe Tortilla Snack Recipes

Almost every kitchen has its own recipe for flat, the Mexicans have their own and are called tortillas. The classic tortilla recipe does not include any additional ingredients other than flour, water and salt, but a much wider variety of dishes can be made on the basis of ready-made tortillas.

Mexican tortilla - a classic recipe

The tortilla preparation scheme is not much different from the usual preparation scheme: you mixed the components together, thinly rolled out portions of the dough and fried until browned - you're done.

For variety, you can use different types of flour in the basis of the recipe, as well as supplement them with vegetable purees or purees from herbs.

Ingredients:

  • flour - 265 g;
  • water - 155 ml;
  • vegetable oil - 35 ml.

Preparation

Mix all the ingredients from the list together, and ready dough knead until smooth. When the dough is ready, let it rest under a plastic wrap or damp towel for about 10 minutes, then divide into portions and roll each into a thin flat cake. Fry the tortillas in a dry skillet until lightly browned.

Classic Chicken Tortilla Recipe

A regular flatbread can be used as a shell for a variety of different additions. Depending on what the tortilla is served with and how it is rolled up and the name of the dish is formed. Below we will learn how to make a quesadilla - a kind of Mexican pizza in which the filling is hidden between a couple of tortillas.

Ingredients:

  • tortillas - 8 pcs.;
  • chicken fillet- 1.1 kg;
  • canned corn - 95 g;
  • canned beans - 95 g;
  • tomato sauce - 115 ml;
  • dried garlic, cumin, chili - pinch each;
  • a handful of olives;
  • green onions - 2-3 feathers;
  • grated cheese - 115 g.

Preparation

Chicken can be cooked in any way, most often it is boiled or fried, but fillets can be baked in the oven or on the grill. When the bird is ready, its pulp is taken apart into fibers. Heat the beans separately with the tomato sauce and spices. Sprinkle four tortillas with a little cheese, top with the chicken and legume filling, then sprinkle with onions and leftover cheese. Covering the filling with the second flatbread, fry them in a dry frying pan for a couple of minutes on each side.

Tortilla - a classic recipe in the oven

The second method of making tortilla resembles Italian cannelloni - the tortilla is wrapped around the filling and sent to be baked in the sauce.

Ingredients:

  • tortillas - 8 pcs.;
  • tomato sauce - 130 ml;
  • water - 65 ml;
  • spinach leaves - 3 tbsp.;
  • cheese - 175 g.

Preparation

Mix the tomato sauce with water and dip each of the tortillas in it. Let the spinach leaves dry in a dry skillet, then combine with the grated cheese. Spoon the filling onto the tortillas and roll them up. Arrange tortillas in a mold and cover with leftovers. tomato sauce... Bake 20 minutes at 180.

Spanish potato tortilla de patata - a classic recipe

In Spanish cuisine, the term "tortilla" does not mean a thin flat cake made from wheat flour, but a hearty potato omelet.

Mexican tortilla tortilla made from corn or wheat flour - great for breakfast! Choose options for fillings for every taste!

Probably, many have an idea of ​​what a Mexican tortilla looks like. Flatbread from corn flour, or wheat flour tortilla is often used in place of bread and also serves as a base for other dishes.

You can cook a tortilla yourself, especially since the process is very simple, and the set of products for it is minimal. V original recipe tortillas should use corn flour, but wheat flour can also be substituted.

  • Wheat flour - 240 g
  • Water - 125 ml
  • Butter - 30 g
  • Nutmeg - 1 pinch
  • Salt - 1 tsp

How to make wheat tortilla cakes: sift the right amount of flour into a bowl.

With clean hands, grind the butter and flour so that you get a crumb.

Pour salt and, for a change, ground nutmeg into the resulting flour crumbs.

We pour in the declared rate of water.

Knead the dough for the Mexican tortillas. We will put it in a warm place for half an hour so that it can lie down.

Time is up, let's continue. Divide the dough-bun into parts. From this amount of dough, about 8 pieces come out. We make small koloboks out of them.

Roll each bun into a thin cake (thickness not more than 2 mm).

Now you need to preheat the pan well. Please note that we do not grease it. We spread one flat cake in a hot pan. Bake tortillas on each side for 1.5-2 minutes.

You can put grated cheese with herbs in ready-made tortillas. This makes a great snack dish.

Wheat tortillas are ready. Bon Appetit!

Recipe 2: Spanish tortilla with potatoes and mushrooms

Spanish tortilla is an omelet with potatoes and onions. But other foods are often added to the main ingredients. This tortilla is supplemented with bacon and mushrooms. The ease of preparation and the available ingredients make tortilla easy to prepare for breakfast.

  • Boiled potatoes (in their uniform) 360 gr.
  • Chicken egg 6 pcs.
  • Champignons 250 gr.
  • Bacon 80 gr.
  • Vegetable oil 2 tablespoons
  • Onion 50 g. To 4a
  • Salt to taste
  • Black pepper to taste

Wash and dry the champignons. Cut into small slices.

Cut onion and bacon into small cubes.

Peel and cut the potatoes boiled in their skins.

Fry bacon and onion in hot oil.

Put mushrooms and potatoes, salt and mix well. Fry for 10 minutes.

Whisk the eggs lightly. Season with salt and pepper.

Pour the eggs into the skillet. Cook the tortilla over low heat for about 5 minutes.

After the bottom is browned, turn the tortilla over with a plate and fry on the other side.

Chop the herbs finely and sprinkle before serving. Bon Appetit!

Recipe 3: Mexican tortilla

The classic Mexican tortilla is a round, thin tortilla made from corn or wheat flour. Can be served with main courses (like bread) or serve as a base for toppings.

Although corn flour is less popular in our cuisine than wheat flour, it is quite affordable - it is often found on store shelves, especially in large supermarkets. It has a pleasant yellow color, which makes the finished flatbreads “sunny”, attractive and appetizing. In addition, products cooked with corn flour are particularly light, crumbly, do not stale for a longer time and retain their taste.

  • corn flour - 170 g;
  • wheat flour - 70 g;
  • vegetable oil - 1 tbsp. a spoon;
  • fine salt - a pinch;
  • water - 120 ml

Sift two types of flour into a working bowl (wheat flour is added to simplify the work with the dough - with it, the cakes are more elastic when rolling, crumble less and do not fall apart).

Dissolve salt in warm water. Add refined oil and pour the liquid into the flour mixture.

We proceed to manual kneading. It is not required to knead such a dough for a long time, it is enough to achieve uniformity and smoothness, to get a soft and elastic flour ball. If necessary, adjust the amount of flour or water - if the dough is thin and very sticky, add flour in small portions, knead to the desired consistency. If, on the contrary, the mass comes out very dry, crumbly and does not collect in one lump, add water (but always in small portions, quite a bit, so as not to overdo it).

Wrapped with cling film or covered with a towel, leave the flour lump alone for half an hour (at room temperature) - after "rest" the dough will become even more pliable and "obedient" in work. After the specified time, we divide the mass into 6 identical koloboks.

We start rolling the cakes. It is most convenient to do this between two sheets of parchment paper so that the dough does not stick to the surface and does not crumble. Put the flour bun on one sheet, cover with the second sheet. Flatten the ball with the palm of your hand into a round cake, and then roll it out with a rolling pin as thin as possible, but do not allow the dough to break.

We will cook the cakes in a dry frying pan without adding oil. The products dry very quickly (about a minute on each side), so you can immediately roll out all the blanks before starting the frying process. So, we place the cake on a hot surface, keep it on medium heat until bubbles appear on the surface of the dough and a spotty crust below. The thinner the flat cakes are rolled, the shorter the frying time.

Turn over and bake the second side (as a rule, it browns faster than the first). It is very important not to overdry the cakes in the pan, otherwise they will turn out hard and break when you fold the filling.

Remove the toasted corn tortilla from the pan. Cover with a towel to keep it soft and flexible. We do the same with the rest of the blanks. If quesadillas or another dish based on Mexican flatbreads will not be prepared immediately, but the next day, we store the products in a bag or dry, tight-fitting container. The classic corn tortilla is ready!

Recipe 4, step by step: wheat tortilla

Tortilla is a thin tortilla made from corn or wheat flour, eaten primarily in Mexico, Central America, and the United States. In Mexico, tortilla with a filling is one of the national dishes. Tortilla is the basis for many dishes (mainly Mexican cuisine), for example, enchilada, burritos, fajitas, tacos, quesadillas, where various fillings are wrapped in a tortilla, which can be both salty and sweet.

Home-cooked tortillas are much tastier than store-bought tortillas, besides, you yourself control what is included in their composition, you can adjust the thickness and diameter of the tortillas. I will do wheat tortillas... The recipe is very simple and straightforward, it's even amazing how such delicious cakes are obtained.

  • flour 320 g
  • butter 50 g
  • salt ½ teaspoon
  • water 170-200 ml

First, mix the butter with flour and salt. There is no need to get the oil out of the refrigerator in advance, we need it cold. It is convenient to use a food processor or chopper for mixing ingredients to quickly combine the ingredients, but you can simply cut the butter into small cubes with a knife or grate. So, mix and rub with your hands until crumbs.

As a result, we get a mixture that resembles small crumbs.

Next, add warm water (about 60 ° C). Since the quality of flour is very different, here you need to carefully approach this stage, the amount of water can vary from 170 to 200 ml. Start small and add more water as needed. It took me 170 ml of water. At the beginning it will seem that the flour is not enough, as the dough sticks to your hands, but it is worth kneading it for 5-7 minutes and the dough becomes soft, elastic and does not stick to your hands. If necessary, you can add a little flour.

Now we need to divide the dough into equal pieces - future tortillas. I cooked tortillas in a 24 cm frying pan (the diameter of the flat bottom, not the edges that usually measure the diameter of a frying pan), so I divided the dough into 7 balls. If you can use a larger diameter, then we reduce the number of balls to 6 or even 5. Cover them with a towel or better with cling film and let them "rest" for 10-15 minutes at room temperature so that the dough becomes soft and easy to roll out.

Roll each ball very thinly with a rolling pin to the required diameter on a floured surface, trying to maintain a round shape.

Gently transfer the rolled cake to a well-heated frying pan without oil. Fry over high heat.

When the tortilla becomes opaque and begins to bubble, turn it over to the other side. It took me about 30-40 seconds to fry each side.

Put the tortillas fried on both sides beautifully in a stack on a plate. Ready-made tortillas can be consumed immediately (they are delicious even without the filling and this is quite amazing!), Or they can be stored in the refrigerator, wrapped in plastic and reheated as needed.

Recipe 5: tortilla stuffed with mushrooms

  • wheat cake - 5 pcs.;
  • sausages - 4 pcs.;
  • oyster mushrooms - 500 gr.;
  • Dutch cheese - 150 gr.;
  • vegetable oil - 80 gr.;
  • onion - 1 pc .;
  • salt to taste;
  • dill and parsley greens - to taste;
  • ground black pepper - to taste

My oyster mushrooms and chop them with my hands.

I put the cauldron on the stove, add vegetable oil and pour the mushrooms.

While the mushrooms are fried

I peel, wash the onion and cut it into half rings.

I add the onion to the cauldron to the mushrooms and fry.

I cut sausages, as in the photo.

I add them to the cauldron and fry them.

Salt and pepper to taste.

The filling is ready. I rub the cheese on a coarse grater.

I put a cake on the table

and spread it hot! stuffing,

sprinkle with grated cheese on top,

add greens.

I quickly fold the cake so that the cheese has time to melt and fasten it with a toothpick, as in the photo.

The dish is ready. Appearance and the taste turned out to be excellent, the dish is worthy for treating guests.

Recipe 6: tortilla with minced meat and beans (with photo)

Tortilla is mexican tortilla, which will help to diversify and brighten up your menu. Cakes are especially tasty with filling: from meat, fruits, vegetables. I suggest making tortillas with minced meat, beans and fresh vegetables. Very juicy, tasty and satisfying. Be sure to prepare this dish. Rest assured, both you and your loved ones will like it very much.

  • Flatbread (Tortilla) - 6 pieces
  • Minced meat - 500 g
  • Bulb onion - 1 piece
  • Soy sauce (TM Kikkoman) - 1 tbsp. l.
  • Hot red pepper - 1 tsp
  • Cucumber (long-fruited) - 1 piece
  • Corn (canned) - ½ ban.
  • Tomato (large) - 1 piece
  • Green onion - 1 bunch.
  • Ketchup (spicy) - to taste
  • Vegetable oil (for frying) - 1 tbsp. l.
  • Mayonnaise to taste
  • Canned beans - 1 ban.
  • Lettuce / Lettuce - 1 bunch

Cut the onions into small cubes. Heat the frying pan with vegetable oil, add the onion and fry it over medium heat until transparent.

Then add the minced meat, kneading it in a frying pan with a wooden spatula. And fry until tender. I have homemade minced meat (pork + beef).

We shift the minced meat into a deep bowl, add 1-2 tbsp. l. soy sauce. Be guided by your taste, since the salinity of different types of sauce is different. I used Kikkoman soy sauce, 1 tbsp was enough for me. l. Mix well the meat with the sauce.

Add red hot pepper. The stuffed tortilla must be spicy. We mix. I love spicy, so I pepper with all my heart.

Throw canned beans on a sieve and rinse with boiled water (not hot!). Add to the minced meat and mix well. Meat filling ready.

Let's prepare the vegetable filling. Cut the cucumber into small cubes.

Add ½ can of canned corn, about 220-250 grams.

Finely chop the green onion and add to the corn.

Mexican tortilla with chicken filling is a great option for a quick bite! Tasty and healthy!

Let's prepare a traditional Mexican dish - tortilla with chicken (you can also find the name torlilla). Quite a strange name for these tortillas. But in fact, these are just ordinary cakes. They are either wheat, or corn, or both. Our recipe today will be in two parts. In the first, I will tell you and help you as much as possible to prepare these same cakes, but in the second, we will start making tortilla with chicken.

  • Corn flour 1 kg
  • Water approx. 500 ml
  • Salt 200 g
  • Chicken breasts (skinless) 4 (or two double)
  • Tequilla (or vodka) ¼ glass
  • Lime (or green lemon) juice 3-4 tablespoons
  • Olive oil ¼ cup
  • Cilantro or parsley 1 tablespoon
  • Medium white onion 1 pc.
  • Sweet bell pepper 5-6 pieces
  • Cumin, ground about 100 grams

We take the dishes in which we are going to knead the dough, pour 300 grams of corn flour into it and add 1 and 1/3 cups of water (a glass and a little more). The main thing is to observe this proportion. If you pour water, then the dough will stick to everything very strongly, if it is underfilled, the dough will turn out to be crumbly, and nothing will work out of it. Stir, add a pinch of salt and knead one lump of dough.

Pinch off a small piece of dough (about the size of a chicken egg) from the coma and use your hands to roll it into a ball.

Important! Immediately wrap the rest of the dough in plastic oilcloth, otherwise it literally dries out immediately. We put the ball that we rolled on a layer of plastic, cover it with another layer of plastic on top and roll it out, as they say, “I can't”. As a result, the thickness of the dough should be about 2-3 millimeters and about 15 cm in diameter. Even if it is not perfectly round, it does not matter.

When rolled out, place a cast-iron pan on top (you can also put a brick in the pan) and stand for about five minutes. Believe me, just swing the dough and swing it and then press it - two different things. So, our tortilla has been pressed. We remove the cast-iron pan and put it on a fire (dry), where we heat it up strongly or, in another way, heat it up. Then we take our tortilla in one hand, and with the other, slowly and carefully remove the layer of plastic oilcloth, then transfer it to the other hand and repeat the procedure.

Now attention! All subsequent steps must be followed exactly as written, in order to avoid the fact that then the tortilla will be either raw or under-baked. Carefully put the tortilla on a hot frying pan and hold for 30 seconds, turn it over, wait a minute (60 seconds) and turn it over again, now wait 30 seconds. It is important to stick to this 30-60-30 pattern.

Immediately after it is baked, put it on a sheet of food foil and wrap it, otherwise it will dry out and break. This is how we should get 7-8 tortillas wrapped in foil from the dough.

We take chicken breasts and use a knife to cut them into the size of a thumb, or maybe a little more. Carefully! Do not cut yourself with a sharp knife!

Pour ¼ glass of olive oil, juice of one lime (or green lemon), one tablespoon of cilantro, salt, pepper into a container for the marinade or into a dense and durable plastic bag, add tequila (vodka) and add chicken meat. We close the container or tie a bag and put it in the refrigerator for a day. It is advisable to stir the meat during marinating for the best effect. After the meat has been marinated, drain the marinade.

We heat the cast-iron pan, pour in a small amount of vegetable oil and while it is heating up, cut the onion lengthwise in halves into large long strips. Fry the chopped onion in oil for about 2 minutes. While it is fried, we peel and cut the bell peppers into equally long strips. Add to the onion and fry for another 2 minutes. As soon as the vegetables are cooked, put them in another clean bowl, add another spoonful of vegetable oil to the pan and fry the chicken strips of meat. The frying process will take about 3-4 minutes. Make sure the meat is cooked. To do this, cut one strip lengthwise and see what it is. The meat should be white on the inside without pink stripes. Add onion and pepper to the meat (we fried it before), 1-1.5 tablespoons of tomato, a pinch of cilantro and a little salt (after all, the chicken is already pickled, and therefore already salted).

After about 3-4 minutes we remove everything from the stove and serve it to the table.

Now comes the most important thing. How to eat it all. Traditionally, Mexicans take a tortilla, put meat and vegetables on it from a frying pan, pour it all with sour cream or avocado, roll it up and eat it smacking its lips. I wish you all Bon Appetit!

Recipe 2: Mexican Chicken Tortilla

Tortilla is when you want a quick, but not harmful, homemade fast food. An excellent substitute for shawarma, moreover, a completely different dish from it. The good thing is that you can use absolutely any fillings: from meat to vegetarian. It's fast, delicious and satisfying.

You can buy tortilla at any supermarket. They are of different types: with caraway seeds, with tomato. But the meaning is the same: this is a wheat elastic thin cake, in which the filling is wrapped.

I offer you a version of a tortilla with smoked chicken and tomatoes.

  • tomatoes - 1 piece;
  • tortillas - 3 pieces;
  • cheese - 20-40 grams;
  • smoked chicken - 1 thigh or 1/3 breast;
  • mayonnaise - 1 tablespoon.

Cut the tomato into strips.

Free the chicken from bones and skin and also cut into strips or cubes.

Grate cheese on a coarse grater.

Smear the tortilla with mayonnaise just a little. Use a cooking brush.

Place all ingredients in the middle of the tortilla.

Then wrap it up in a convenient way.

But so that the filling does not fall out. Tortillas are elastic enough, the main thing is not to shift the fillings so that they do not break.

Heat a skillet with oil. You can use vegetable, cream, or both. Fry with tortilla on both sides.

Enough 1-1.5 minutes, until golden brown.

Arrange on a plate: one serving - one tortilla.

Serve with napkins. Can be cut in half. It is more convenient to eat with your hands. Bon Appetit!

Recipe 3, step by step: tortilla with chicken in pita bread

Tortilla literally means "thin cake" in which the filling is wrapped. In our case, the flatbread is wheat flour lavash, and the filling is chicken, cheese, cucumber and herbs. Other ingredients may be used as fillings to your liking. See How To Make Chicken Tortillas.

  • Thin lavash - 1 pc.
  • Chicken fillet - 200 g
  • Pickled champignons - 250 g
  • Cream cheese - 100 g
  • Salt - 1 pinch

Boil the chicken fillet in salted water until soft, drain the water, cool the fillet completely.

Then cut the chicken into small pieces with a knife to make it almost minced. You can even mince the chicken fillet.

Drain excess liquid from pickled mushrooms, cut mushrooms into small pieces.

Combine chicken and mushrooms in one container, add soft cream cheese. To stir thoroughly.

Lavash should be fried a little in a dry frying pan, but do not dry it, but simply brown it a little (about 30 seconds) so that it acquires a beautiful color.

Spread a sheet of pita bread on the work surface, level it (the size of pita bread should be approximately 20 × 20 cm). Spread the prepared filling evenly over the entire surface of the pita bread.

Then roll pita bread with chicken, mushrooms and cheese to make a long roll.

This is a cold appetizer, so there is no need to heat up the filled pita roll. Lavash is quickly impregnated, for this it can be sent to a cold place for an hour. And if you no longer have the patience, it is permissible to eat a pita bread with chicken right away, it will also be delicious.

Cut the lavash tortilla with chicken, mushrooms and cheese into small pieces to make it easier to eat. Bon Appetit!

Recipe 4: tortilla with chicken breast and salad

Healthy fast food option, great delicious breakfast idea!

  • wheat tortilla - 2 pieces
  • chicken breast - 200 g
  • tomato - 1 pc
  • kinky lettuce - 4 leaves
  • Dijon mustard - 1 tsp
  • salt to taste
  • pepper - to taste
  • vegetable oil for frying - 10 ml

Salt and pepper the chicken breast and fry in a little oil (you can use boiled breast).

Cut the tomato into thin slices. Wash and dry the salad thoroughly. Grind the fried breast a little and put on a flatbread, season with mustard, put the tomatoes, lettuce and gently roll into a roll.

Then cut it in half (for strength, you can fix the rolls with a toothpick). Bon Appetit!

Recipe 5: potato tortilla with chicken

An interesting variety of tortilla - Spanish omelet, differs in that the eggs are not mixed before adding. Delicious and not at all troublesome dish!

  • Chicken egg - 3 pieces
  • Potatoes (cooked in their skins) - 370 g
  • Soy Sauce (Kikkoman) - 1 tbsp l.
  • Black pepper (to taste)
  • Bulgarian pepper - 1 piece
  • Bulb onion - 1 piece
  • Chicken fillet (boiled) - 100 g
  • Spinach - 100 g

Put the spinach in boiling water, cook for 1 minute, then discard in a colander. Peel the onion and cut into half rings, coarsely chop the spinach when excess moisture drains from it.

Pepper to clear of seeds, cut into cubes. Also cut the boiled potatoes and chicken fillet.

Heat vegetable oil in a pan, fry the potato slices until browning, mix them with soy sauce and black pepper, put the potatoes from the pan.

Add, if necessary, a little vegetable oil to the same pan, fry the onion, then add the bell pepper and pieces of chicken fillet, fry a little more.

Combine with potatoes and spinach, stir.

Gently break 3 eggs on top, without violating the integrity of the yolks, pepper, cover the pan with a lid and fry over low heat for several minutes until the eggs are fully cooked. Garnish with fresh herbs if desired, serve immediately.

Recipe 6: tortilla with chicken fillet and vegetables

  • tortilla - 9 pieces
  • garlic - 4 pieces
  • sour cream 15% - 200 gr
  • salad - 18 sprigs
  • tomato - 350 gr
  • cucumber - 350 gr
  • chicken fillet - 800 gr
  • ground black pepper - 4 tsp
  • salt - 3 tsp
  • sunflower oil - 2 tablespoons
  • tomato paste - 150 gr

Take the chicken fillet. We rinse it under clean water. Then we cut off the veins and skin from the meat. You can initially buy skinless fillets in order to make it easier for yourself to cook. Next, cut the chicken into small pieces using a sharp knife. Preheat the pan. Lubricate it with vegetable oil and put the chicken in the pan. Then add black pepper and salt to the chicken. Mix the meat thoroughly. We continue to fry the meat for 15 minutes, until it decreases in size and darkens.

Preparing the garlic sauce. Rub the garlic on a fine grater. I do not recommend crushing garlic with a garlic press, for the reason that we need not only juice, but also garlic gruel. Add sour cream to the garlic and mix well with a spoon. Red ground pepper can also be added here for greater spiciness.

Cut the medium sized tomatoes into thin slices. The cucumbers, in turn, are cut in half, after which each half lengthwise into 4 parts, and then into thin pieces. We wash the lettuce leaves under water.

Next, we proceed to collecting our dish. We take the tortilla. Heat it a little in a frying pan without oil or in the oven. Literally within 15-30 seconds. Lubricate the middle of the tortilla garlic sauce... We spread several lettuce sheets on top of it, so that the sheets peep out from the tortilla by a couple of millimeters. Lay out the chicken layer. Then we spread the tomato circles (two or three, depending on the size of the tomato). Put cucumber straws on top of the tomato. Put the final layer tomato paste, it is advisable to use bolognese pasta, it already contains seasonings and is more piquant.

Twist the tortilla. Throw the bottom of the tortilla over the filling, then put the free ends on top of each other, while holding the filling so that it does not fall out during the twisting process. As a result, we get a kind of rolls. We repeat the procedure for assembling the tortilla with the rest of the sheets of tortillas. We put the finished tortillas on a large dish. You can serve the dish immediately after cooking. I advise each guest to serve a plate individually, as tortilla can give off a lot of juice.

Recipe 7: homemade chicken tortilla

I suggest you try tortilla-tortilla with chicken, in the recipe of which, for greater benefit and satiety, I also added vegetables.

Can be prepared in advance different fillings to taste, and then, if necessary, quickly wrap a couple of rolls and you're done. If you want something dessert, make the filling with cottage cheese with berries or fruits. Tortillas are sold in the bread departments and cost about a hundred rubles. The package contains 8 pieces.

  • 4 tortillas;
  • chicken fillet with one large breast;
  • large head of white onion;
  • medium red bell pepper;
  • one large fresh tomato;
  • two cloves of garlic;
  • 40 ml olive oil;
  • small lemon;
  • salt - about ½ teaspoon;
  • dried herb oregano - ½ teaspoon.

To start, marinate the chicken for 4 hours. Squeeze lemon into a bowl. Add oregano, salt and 20 ml oil to the juice. Cut the fillet into strips, transfer to the marinade mixture, mix thoroughly, let it absorb the aromas for the allotted time. Or you can first put the fillets in a bowl, add the pickling ingredients right away, mix well and leave.

After 4 hours have passed, transfer the fillets to a baking dish.

Finely chop the garlic and chop the pulp of the pepper into strips or cubes.

Chop the onion in half rings. First, scald the tomato with boiling water to easily peel it, and then cut the vegetable into cubes.

Spread all the vegetables over the chicken fillet and remove to bake for 40 minutes at a temperature of 200 degrees.

Again, if you have a slow cooker, use the baking mode. In addition, all ingredients can be mixed. Drizzle the remaining oil over the filling before cooking. If you bake vegetables with chicken in the oven, then you can cover the form with foil so that they do not burn.

Spread out the finished filling and wrap the cakes in rolls as tightly as possible.

Tortilla cakes with chicken and vegetables are ready.

Tortillas are Mexican corn tortillas. Recently, they are increasingly made with the addition of wheat flour, which gives the dough elasticity. In Mexico, they are used for different purposes: they eat the soup like bread, scoop up the sauce like a spoon, put it on top of each other, sandwiching and getting a kind of cake. But still, most often, various products are wrapped here in corn tortillas, in this case they are served hot as the main dish. Tortilla fillings are usually complex, made from vegetables, meat, beans and other ingredients, mixed and seasoned with sauce. The taste of the finished snack largely depends on what the corn cake is filled with, so the choice of the filling recipe should be taken especially seriously.

Cooking features

Today, tortilla is not a rare and inaccessible product in our country - it can be purchased in most large grocery stores. Even if there is no retail outlet near your home with corn cakes on the shelves, you can fry them yourself, since the recipe is simple and rare ingredients are not included in it. For this reason, every housewife can diversify the diet by including Mexican dishes in the menu. Considering that there are a lot of recipes for tortilla filling, there will be no difficulty in choosing a suitable filling option for it. However, in order for a tortilla with a filling to be truly tasty, you need to know a few subtleties.

  • The stuffed tortilla must be spicy, as befits a Mexican dish. For this reason, regardless of whether the filling contains pepper or a piquant sauce, sprinkle the cake with red ground pepper before placing the filling on it.
  • It is customary to serve tortillas hot, but together with the filling, which is applied in significant quantities, it will be problematic to fry them. Therefore, both the tortillas and the filling are prepared or reheated separately immediately before serving.
  • If you want to give your dish a truly Mexican flavor, add the most popular products here: corn, beans, bell peppers.

In the event that you are not ready to come up with what products and how to prepare the filling for the tortilla, you can use tried and tested recipes.

Bean tortilla filling

  • red beans - 0.2 kg;
  • goat cheese - 50 g;
  • garlic - 3 cloves;
  • cilantro - 20 g;
  • coriander, ground red pepper, salt - to taste.

Cooking method:

  • Sort and rinse the beans. Pour water over the grains. This must be done in advance, since you need to soak the beans in water for at least 3-4 hours, you can even overnight.
  • Drain the water, refill with a new portion of the liquid and put on fire. Cook the beans until tender, that is, so that they become soft.
  • Drain off excess water, leaving only a small portion of it, and use a blender to puree the beans.
  • Grind the coriander seeds in a mortar along with the garlic. If desired, you can crush it with a hand press, and grind the seasoning in a coffee grinder.
  • Add garlic and coriander to the beans, season with salt and pepper to taste, and stir.
  • Whisk the beans in a blender again, but this time with the cheese.
  • Chop the cilantro finely with a knife.
  • Heat the filling in the microwave or in a frying pan, place on a peppers-sprinkled tortilla, roll it up into a bag.

Recipe for the occasion::

Sprinkle the finished dish with chopped herbs before serving. She will not only decorate it, but also give it a unique taste and aroma.

Stuffing for tortilla with chicken and cheese

  • fillet chicken breast- 0.4 kg;
  • bell pepper - 100 g;
  • zucchini - 0.2 kg;
  • onion- 100 g;
  • hard cheese - 150 g;
  • salt, spices - to taste.

Cooking method:

  • Wash the chicken breast, dry with a napkin, cut into thin strips.
  • Peel off the husk and cut the onion into thin half rings.
  • Wash the zucchini. Peel and seed it if necessary. Cut into small pieces.
  • Wash the pepper. Remove the stalk and seeds, cut into strips.
  • Grate the cheese coarsely.
  • Heat vegetable oil in a frying pan, put onion in it and fry until golden brown.
  • Add chicken fillet and sauté with onion for 10 minutes. It must be fully brought to readiness.
  • Remove the onion-fried chicken from the pan by filling a plate with it.
  • Without splashing the oil from the pan, put the zucchini and pepper in it, fry them for 6-7 minutes, season with salt and season to taste.

Put a spoonful of vegetables on the tortilla, smooth them slightly, put the chicken on top, sprinkle with cheese and roll into a large roll.

Filling for chicken tortilla with mushrooms

  • chicken breast fillet - 0.2 kg;
  • fresh champignons - 0.2 kg;
  • onions - 100 g;
  • tomato - 150 g;
  • Bulgarian pepper - 0.2 kg;
  • carrots - 100 g;
  • vegetable oil - as needed;
  • salt, red pepper - to taste.

Cooking method:

  • Peeled onions, cut into small pieces, divide into 2 parts.
  • Boil the chicken fillet until tender, cut into medium-sized strips.
  • Wash the champignons, blot with paper towels and cut into thin slices.
  • Peel the bell pepper from seeds, cut into medium-sized strips.
  • Cut the tomatoes into cubes.
  • Heat oil in a frying pan, dip half of the onion and mushrooms in it. Fry them over low heat, stirring occasionally, until all the moisture released from the mushrooms has evaporated from the pan.
  • In another skillet, fry the remaining onions and carrots. When they turn golden, place the chicken fillet with them and fry it for 5 minutes.
  • Add pepper and tomatoes, salt and pepper. Simmer for 2 minutes.

Put the vegetables and chicken on the tortilla in the first layer, put a spoonful of mushrooms on top. After that, roll the cake into a volumetric roll. Fill the rest of the tortillas in the same way.

Tortilla with canned beans and corn

  • canned beans - 0.4 kg;
  • avocado - 1 pc.;
  • canned corn - 0.2 kg;
  • onions - 100 g;
  • lettuce leaves - by the number of tortillas;
  • sour cream - 50 ml;
  • tomato sauce - 50 ml;
  • hard cheese - 150 g;
  • vegetable oil - how much is required;
  • salt, spices - to taste.

Cooking method:

  • Cut the avocado pulp into thin slices.
  • Use a blender to puree half the beans.
  • Add ketchup and sour cream to the bean puree, stir. Season and salt the filling to taste at this point.
  • Combine the bean sauce with the corn and leftover beans.
  • V vegetable oil fry the onion, chopped into small cubes.
  • When the onions acquire a golden hue, put the beans on it and fry.
  • Add the avocado, stir and heat for 2-3 minutes.

Put a leaf of lettuce on each tortilla, put the filling on it, smooth, sprinkle with coarsely grated cheese. Wrap the filling in a tortilla and serve.

Fruit filling for tortilla

  • bananas - 0.3 kg;
  • strawberries - 150 g;
  • heavy cream - 100 ml.

Cooking method:

  • Sort out the berry. Wash while removing the sepals. Cut into large pieces.
  • Peel the bananas and cut the flesh into medium-sized cubes.
  • Whip the cream.
  • Combine bananas and berries with whipped cream.
  • Place the fruit salad on top of the tortilla and roll it up in a bag.

Tortilla with fruit filling you do not need to pepper or warm up. It can be served for dessert, although it is quite capable of replacing a whole breakfast.

Tortillas can be used to make dinner for hastily if you know the recipe for a suitable filling. Moreover, you can assemble the filling yourself from what you find in the refrigerator. If you adhere to the basic principles of making tortillas fillers, the result will not disappoint you.

Tortilla is considered one of the most popular dishes in Spanish cuisine. It is served in almost all local restaurants. It consists of potatoes, onions and eggs. But many experienced chefs complement the basic Spanish tortilla recipe with cheese, ham, corn, green peas and other ingredients. Thanks to this, the taste of the dish becomes brighter and richer. After reading today's article, you will learn how to make a real Spanish tortilla.

Traditional option

The cooking technology of this dish is so simple that even a beginner can handle it without any problems. Insofar as classic recipe Spanish tortilla involves the use of a certain set of components, check in advance if your house has:

  • A pair of chicken eggs.
  • Large potato.
  • ½ onion.
  • A tablespoon of olive oil.
  • Salt and spices.

It should be noted that one serving of tortilla is obtained from the above quantity of products. If you plan to feed more people, then the proportions need to be increased in accordance with the number of intended eaters.

Process description

This is the easiest Spanish tortilla recipe. At home, this dish is prepared in less than an hour. Therefore, all you need is a simple set of ingredients and a bit of patience. The washed potatoes are cut into thin semicircles and fried over low heat for fifteen minutes. In this case, it is important to ensure that it does not form

About seven minutes before readiness, chopped onion is poured into a frying pan with potatoes and continue to fry, not forgetting to stir occasionally. In a separate bowl, beat raw chicken eggs and add vegetables to them. Mix everything well, gently kneading the potatoes with a fork.

A little olive oil is poured into the bottom of a small frying pan and sent to the stove. As soon as it is warmed up enough, put the potato mass into it and fry it for three minutes. Then the fire is reduced to a minimum and the same amount of time is waited. Then the Spanish tortilla, the recipe with a photo of which you can see in today's article, is gently turned over and fried on the other side for about three minutes. The browned tortilla is removed from the pan and served on the table.

Option with green peas

This type of potato omelet is made with inexpensive, readily available ingredients. Almost all of them are in the closet of any prudent housewife. Therefore, it is possible that to implement the Spanish tortilla with potatoes recipe, you don't even have to run to the store. In this case, you will need:

  • 8 raw chicken eggs.
  • 4 potatoes.
  • Bulb.
  • 100 grams of frozen green peas.
  • Large bell pepper.
  • 200 milliliters of olive oil.
  • Salt and any spices.

Sequencing

Washed and peeled potatoes are cut into thin slices and placed in a deep bowl. Add half rings of onion and half of the available olive oil there. All this is seasoned with salt and spices.

In a preheated frying pan, on the bottom of which 50 milliliters of vegetable oil was previously poured, put the prepared vegetables, cover them with a lid and keep them on moderate heat for about a quarter of an hour.

Meanwhile, the salted and seasoned eggs are whipped in a separate bowl. Then beautifully chopped bell peppers are added to them. Since this Spanish tortilla recipe involves the use of green peas, it's time to remember this component. It is added to a bowl of eggs and pepper. Potatoes are sent to the resulting mass and mixed well.

The resulting egg-vegetable mix is ​​spread in a separate frying pan, greased with the remnants of vegetable oil, and evenly distributed over the bottom. All this is cooked under a lid over moderate heat. After three minutes, the cake is gently turned over and fried on the other side.

Oven option

We bring to your attention another simple step by step recipe soulful tortilla. There are many options for preparing such dishes, but they all assume a basic set of products. In this case, you will need:

  • 3 raw chicken eggs.
  • 12 potato tubers.
  • 3 onions.
  • ½ cup of premium wheat flour.
  • The yolk of one egg.
  • Salt, spices, bread crumbs, and vegetable oil.

Cooking algorithm

Washed and peeled potatoes are boiled in salted water and then mashed. Onions are cut in half rings and fried in heated vegetable oil. As soon as it acquires a golden hue, it is removed from the burner.

Flour, raw chicken eggs and sautéed onions are added to the finished puree. All this is mixed and spread on a baking sheet, sprinkled with breadcrumbs and greased with vegetable oil. Prepare a Spanish tortilla in the oven. The recipe for this dish is interesting in that twenty minutes after the start of heat treatment, the potato mass is smeared with egg yolk and returned for final preparation. Thanks to this trick, the tortilla will acquire a beautiful golden brown crust. Before serving, you can pour sour cream over it.

Option with feta cheese and bacon

This type of tortilla is perfect for a family breakfast. It turns out to be quite satisfying and very aromatic. This Spanish tortilla recipe assumes the use of not quite standard products. Therefore, before you stand at the stove, be sure to see if you have everything you need at hand. In this situation, you will need:

  • 30 grams of bacon.
  • A couple of potato tubers.
  • 100 grams of feta cheese.
  • 3 raw chicken eggs.
  • 50 grams of fresh spinach.
  • Bulb.
  • A couple of cloves of garlic.
  • Salt and any aromatic spices.

Cooking technology

The washed potatoes are boiled in their uniforms, cooled and peeled. Coarsely chopped in a hot frying pan, and after three minutes thin slices of garlic are added to it. Then they put onion half rings there and wait for it to brown.

Then diced potatoes, some chili peppers, chopped spinach and pieces of feta cheese are placed in a frying pan. All this is gently mixed, poured with raw, pre-beaten eggs and the heat is reduced. After three minutes, the cake is gently turned over and fried on the other side.

Frozen Corn Option

It is quite unusual, tasty and healthy dish... It resembles a casserole and an omelet at the same time. This potato recipe is so simple that it will almost certainly end up on the pages of your home cooking notebook. To prepare such a dish, you will need:

  • 400 grams of potatoes.
  • A pair of multi-colored bell peppers.
  • 400 grams of ripe tomatoes.
  • 8 chicken eggs.
  • 6 cloves of garlic.
  • 200 grams of frozen corn.
  • Salt, any spices and herbs.

Algorithm of actions

Washed and peeled potatoes are cut into thin slices, sent to a hot frying pan and fried in a small amount of vegetable oil, not forgetting to stir occasionally. In this case, it is important to ensure that it softens slightly, but remains half-baked.

After about ten minutes, chopped bell peppers, chopped garlic, salt and seasonings are sent to him. Mix everything well and continue to fry over medium heat. After five minutes, add frozen corn kernels and tomato slices to the vegetables. As soon as the potatoes are tender, beaten and lightly salted eggs are poured into the pan. As soon as the future tortilla acquires a beautiful golden hue, it is carefully turned over and fried on the other side. Before serving, it is cut into portions and laid out on plates.

Tuna and Broccoli Option

This dish is prepared using an extremely simple technology. It can be served not only hot, but also cooled. This Spanish tortilla recipe is slightly different from previous options. To implement it, you will need:

  • A kilo of potatoes.
  • 7 chicken eggs.
  • Large onion bulb.
  • Sweet bell pepper.
  • 200 grams of broccoli.
  • A can of canned tuna.
  • Salt, aromatic spices, and refined vegetable oil.

The washed and peeled potatoes are cut into centimeter slices and sent to a hot frying pan, into which a little vegetable oil has already been poured. Cook it on minimal heat, remembering to stir occasionally. Potatoes must be simmered, not allowing a ruddy crust to form on its surface.

While he is preparing, you can do the rest of the products. Washed peppers are baked at two hundred and twenty degrees, cooled, freed from the peel, seeds and stalks. Then it is cut into small cubes and sent to a plate.

The washed broccoli is divided into inflorescences, freed from hard legs and blanched in a container with boiling water. Immediately after that, it is dipped in a bowl of ice water, dried and sent to the pepper. The washed and chopped onion is sautéed in a small amount of refined vegetable oil, removed from the burner and added to the rest of the vegetables.

Eggs are beaten in a voluminous bowl and fish crushed with a fork is laid out to them, from which all the juice contained in the jar has previously been drained. Broccoli, peppers, onions and potatoes are also placed there. Everything is gently mixed, sent to a heated frying pan, pierced in several places with an ordinary toothpick and left on minimal heat. After a few minutes, the tortilla is gently turned over and fried on the other side.

Since this dish contains fish and a large amount of vegetables, it is optimal not only for an adult, but also for a children's menu. Therefore, spending quite a bit of time and making some effort, you can tasty and satisfying food for your whole family.

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