For the fillings, you're spoilt for choice
A few filling ideas:
chicken / onions / courgettes
chicken / guacamole / onions
tomato / smoked trout / salad
Queen scallops / ceps / cured ham….
Tortilla dough
Contrary to what you might think, tortillas are fairly easy to make if:
– you make the dough as instructed;
– you roll it out thinly with a rolling pin, taking care that the work surface is well floured and that the dough piece is too;
– you carry it gently to the plancha (ideal, because even if the tortilla is big, it won’t overhang) or the pan, using the rolling pin as a support;
– you watch the cooking (stop when it starts to puff up).
Don’t make the tortillas you’ll use later ahead of time; put the rest of the dough in the fridge and make them at the last moment. They tend to harden if you don’t eat them straight away.
Seasons & months
Preparation
-
Step 1
At least an hour before making your tortillas, prepare the dough…
Put into a stand mixer the flour, the salt, the sugar and the soft butter cut into pieces.
Add the water.
Form a ball with your dough and chill it.
Flour your work surface.
Cut your dough into 6 portions.
Roll the dough out thinly, making sure there’s flour above and below the piece (so it doesn’t stick to the rolling pin or the work surface… which would tear the dough).
Cook them either on a plancha at 210 °C or in a frying pan for a few minutes on each side. When the dough starts to puff up and turn a nice colour, flip it and carry on cooking the other side for a minute or two.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
358
kcal
Protein
6,8
grams
Carbohydrates
48,8
grams
Fat
14,3
grams
Fibre
2
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
