The tomato tortillas are a quick and tasty twist on the classic recipe usually made with corn and wheat flour. Recently popular on the web, especially on social media, these vegetarian recipes have caught my attention and curiosity to try them. Really delicious and super quick to make, if it weren’t for the fact that I struggled a lot to find the title for this recipe. Therefore, I hope the purists of classic tortillas won’t mind, but I didn’t consider this detail at all.
Anyway, if you’re looking for a simple and original appetizer to serve, this is the right place for you! The best thing about this recipe is that nothing goes to waste. Even if you have leftover filling, you can easily make a small omelet. Yes, indeed, I thought of a vegetarian, gluten-free, quick, and light recipe, but eggs are necessary. If you’re curious about how to make this recipe, follow me in the kitchen because the tomato tortillas will be ready in a click!
If you’re interested in other recipes with tomatoes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 208.90 (Kcal)
- Carbohydrates 19.95 (g) of which sugars 4.45 (g)
- Proteins 7.90 (g)
- Fat 11.17 (g) of which saturated 1.68 (g)of which unsaturated 1.23 (g)
- Fibers 3.15 (g)
- Sodium 1,691.64 (mg)
Indicative values for a portion of 98 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 ripe tomato
- 1 egg
- 1 sweet chili pepper
- 1 oz mozzarella for pizza
- 2 tsp extra virgin olive oil
- chives (to taste)
- salt (to taste)
Tools
- Pan
- Cutting Board
- Knife
Steps
First, wash the tomato and dry it with some paper towels. Then cut it into half-inch thick slices. With the help of the knife’s tip, extract the pulp from the slices, being careful to leave the outer part intact as it will serve as a shell.
Next, coarsely chop the pulp and place it in a bowl. Also add the chopped sweet chili pepper and chives, along with the egg. Season with salt and mix. Then cut the mozzarella into thin strips and set aside.
Then, heat a non-stick pan with a drizzle of oil, place the outer part of the tomato that you had set aside, and brown it for a few moments on both sides. Then pour a tablespoon of the egg mixture and, when it is well cooked on one side, turn the tortilla to the other side. Distribute mozzarella strips and cook with the lid on until the mozzarella is melted.
The tomato tortillas are ready! Serve them hot and stringy.
Variations and Tips
Tomato tortillas are best consumed immediately. As an alternative to chives, you can use chopped parsley.
