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Breakfast, Dinner

Homemade Tortillas with Veggies & Egg

Ania's Vibrant Kitchen
Recipe by Ania's Vibrant Kitchen

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  • Prep 15 mins
  • Total 15 mins
  • Easy
  • Serves 4

Homemade Tortillas with Veggies and Egg. Topped with a delicious mix of your favourite veggies and egg – perfect for a light lunch!

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Eggs
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs, Wheat

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Tortillas

  • 1 ½ cup flour
  • ½ tsp salt
  • ¼ tsp sugar
  • ½ tsp baking powder
  • 2 ½ tbsp butter
  • ½ cup water or milk

For the toppings

  • To taste fresh red chilli
  • ½ lime, cut in to wedges
  • ½ cup corn
  • ½ cup black beans
  • ½ red onion
  • 1 per serving eggs
  • ½ cup cherry tomatoes
  • 1 avocado (mashed)
  • 1 spring onion
  • ½ cup sliced radish
  • Handful fresh parsley

Utensils

  • Step 1

    Combine the flour, salt and baking powder in a bowl for the food processor. Add the melted butter and water

  • Step 2

    Use the dough program and mix until everything is well combined

  • Step 3

    Transfer to a flat surface and knead for about 30 seconds until it forms a smooth ball. Start preheating an ungreased cast iron pan to medium-high

  • Step 4

    Cut the dough into 4-6 equal pieces (or more if you want small tortillas) Form each piece into a smooth ball

  • Step 5

    Roll each ball super thin. Try to use very little or no flour if possible, otherwise they will become hard

  • Step 6

    Place each one in the hot pan and cook about a minute, turning once with tongs or a spatula. You can press down to remove any large bubbles

  • Step 7

    Place immediately under a clean kitchen towel, or in a container with lid

  • Step 8

    To serve, layer the tortilla with mashed avocado, corn, radishes, chillies, parsley, tomatoes, and add a fried egg on the top. Serve with lime wedges and sprinkle with parsley to finish

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