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Tortilla with vegetables

Tortilla with vegetables

Tortilla con verdure, is a recipe that was presented by Adi Hadean on Euforia TV.
It is very easy to make, does not require much attention and not much time wasted in the kitchen.
It is perfect for a quick and healthy breakfast!

  • 150-200 g with frozen vegetables
  • 3 eggs
  • salt pepper
  • 2 tablespoons oil

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION MOD Tortilla with vegetables:

Put the oil and the frozen vegetables in a pan and leave them on the fire for 7-8 minutes, until they soften. Beat the eggs with salt and pepper very well and add them over the vegetables.

Place a lid on the pan and leave the tortilla for 6-7 minutes, without turning it over. Be careful, thanks to the lid, it will be done on top!

Place the tortilla on a plate and serve hot.


  1. We peel and chop it tainted in regular dice as for tortilla.
  2. In a frying pan over high heat with oil we will sauté it Verdure starting with those that have more cooking time. We always put the onion and pepper first if you are going to use it. Then, on that basis we add the rest of the vegetables and the chopped potato. If you are going to use very hard vegetables (green beans, for example) cut them very small.
  3. We seasoned and we often stir while everything is sautéed. We cover so that the juices of the vegetable are used and we do not have to add liquid.
  4. When we see that the vegetables and potatoes are tender and cooked, we just have to beat them well eggs season with salt and pepper, mix with the vegetables and set a tortilla on the fire on both sides.

In the microwave: We cut the peeled potato and put it in a microwave-safe bowl together with the vegetables and a drizzle of olive oil. We mix and put in the microwave at maximum power between 8 and 10 min. until it softens. Season with salt and pepper, mix with the beaten eggs and set aside the tortilla.

TIPS AND COMMENTS

This tortilla can be served hot or cold. If you serve it cold you can accompany it with mayonnaise flavored with a little curry, which goes very well with vegetables.


Vegetable pancake recipe

Ingredients

  • 1 leek.
  • Shawl.
  • 1 red pepper.
  • 3 eggs.
  • 1 zucchini.
  • 20 g of cream cheese.
  • 1 carrot.
  • 30 g of flour.
  • Pepper.
  • Butter.
  • Nutmeg.
  • Olive oil.

Utensils

  • Cutting knife.
  • Large frying pan.
  • Cut from julienne.
  • Cutting board.
  • Mixing bowl.
  • Saucepan or tablespoon.
  • Kitchen paper.

Form of elaboration

First, wash the vegetables very well using a little warm water, be sure to remove any impurities they may have. Then cut the leek into julienne and melt a little butter over medium heat. Despues sauté the leek you cut.

While the leek is poached, you can cut half of the pepper, zucchini and carrot into julienne. When the leek is ready, add the vegetables you just cut. Season to taste and add a little nutmeg, just the amount you take with your fingers.

Saute the vegetables for only four or five minutes, without softening. Remove the vegetables from the heat and set aside for later.

Sift the flour into a large bowl. Then add the eggs and cream cheese and beat generously until the ingredients are well incorporated and no lumps remain. Add the vegetables and season with salt if necessary.

Place three tablespoons of olive oil in the pan and let it heat up a bit, stirring the pan so that the oil spreads. Add a little of the mixture to a saucepan and let it brown on both sides, instead of a saucepan, you can add three tablespoons.

When ready, remove from heat and let the excess oil drain on a kitchen napkin. Repeat the procedure until the whole mixture is finished.

To serve, we suggest using a homemade tomato sauce, if you are going to eat them hot. If you prefer to eat them cold, we recommend using mayonnaise.


Recipe for vegetable tortilla

This is a recipe that you can prepare with your favorite vegetables to make the most of the taste of the egg. Of course, you can create various variations, depending on your tastes and time. Below we propose a basic recipe that is easy to prepare.

Ingredients

  • 4 0 5 eggs, 300 grams, and 1 small onion, 60 grams.
  • 1 small carrot, 60 grams.
  • 2 teaspoons salt, 10 grams, and one teaspoon pepper, 5 grams.
  • 1 small red pepper, 80 grams.
  • 4 tablespoons olive oil, 60 ml and chopped cheese into small pieces, 100 grams.
  • 2 slices of boiled turkey ham, 25 grams.

Preparation

To start, cut the carrot into small squares and bring to a boil over medium heat. Then in a small skillet you must sauté the pepper and onion with two tablespoons of olive oil. You can also add a little chicken breast to your tortilla.

Then, when the vegetables are golden, remove the pan from the heat and remove the pot when the carrots are tender. Then proceed to strain, and set aside. Then, in a cup or bowl you have to put two eggs, the cheese in small cubes and the two slices of ham in thin strips.

Mix the ingredients well and add salt and pepper. This step can be repeated in another cup or bowl.

Once the reserved vegetables are cold, divide half and half for each cup and mix again. Then pour the remaining two tablespoons of olive oil into a large frying pan, and once heated, add the contents of one of the cups.

When you notice that it can be easily taken off with a spatula, proceed to fold the tortilla in half.

Finally, you have to wait 5 minutes and turn it around again. Let it heat for about 5 more minutes.


1.- We start by simmering the garlic and onion in a frying pan.

2.- Once poached, add the tablespoon of flour and saffron strands.

3.- Once the flour is cooked, add the homemade chicken broth and cook over low heat for about 10 minutes. If you do not have homemade broth you can use a pill of concentrated broth or jar broth.

4.- Cut the tortilla into pieces and add it to the sauce. We cook for about 10 minutes and ready.

We can add chopped parsley or chopped chives to give it a touch of freshness.


11 irresistible tortilla recipes for picnic, field and beach days

After a long wait, we finally found ourselves with the opportunity to take out the picnic basket and go to the countryside or the beach to enjoy the outdoors and nature. Among the many delicacies we can prepare for these occasions, the potato tortilla is a must. That's why, so that there are no shortage of ideas and no one complains, we propose 11 irresistible tortilla recipes for picnic, field and beach days.

The potato tortilla is without a doubt one of our most classic and popular dishes, which, however, often provokes heated debates and controversies. More or less curdled? Chubby or thin? With or without onions? Anyway, the tortillas are perfect to season the pecking or snack of the weekend, sharing portions, skewers or montaditos. With cheese, vegetables, ham or fish, there are options for all tastes.


Ingredients

  • 4 potatoes peeled and cut into medium pieces
  • 1 zucchini cut into medium cubes
  • 2 finely chopped seedless tomatoes
  • 1 filleted onion
  • 2 cloves finely chopped garlic
  • 4 eggs
  • Salt and pepper to taste
  • 2 tablespoons olive oil

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to Spanish tortilla It has become one of my favorite dishes because, in addition to being very easy to prepare, you do not need many ingredients. The best part is that it is a yielding dish, very filling and with a delicious taste.

I love preparing this rich recipe for him breakfast and when I'm in a hurry, I take a piece to work for lunch time.

Preparation

  1. PLACE waxed paper on an oven tray, add the on top potatoes and cover these with olive oil, salt and pepper and bake at 180 ° C for 30 minutes.
  2. JUMP the onion in a frying pan with a little olive oil and season with salt and pepper cook for five minutes over medium heat and stirring constantly.
  3. ADD the tomato and the zucchini cook for another five minutes and remove from heat.
  4. BEAT them eggs until slightly spongy, add the onion, the potatoes, tomato and zucchini.
  5. HEAT a small, deep skillet, add the olive oil and pour in the mixture egg cook over medium heat for eight minutes.
  6. PLACE a plate on top and turn it over Spanish tortilla, return it to the pan to cook the other side cook for another eight minutes.
  7. REMOVE the Spanish tortilla from the fire and carefully unmold it on a plate.
  8. SERVE this delicious Spanish tortilla with vegetables and enjoy.

For him breakfast, I am fascinated by them recipes which carry as main ingredient, egg. This nutritious ingredient is perfect to combine with vegetables and make a myriad of dishes.

If you would like to change to your everyday breakfast, I share the following recipes.

Avocado and egg are two ingredients that go very well and, it must be accepted, are very fashionable. Prepare this recipe for avocados stuffed with baked egg and shine at breakfast.

You even need some technique to cook eggs. We give you some tips to make your omelettes 10 in appearance and taste.

If you want to indulge in the mornings, try this delicious spinach cake with egg and cheese. It is perfect to share with the family or if you prefer, you can prepare it the day before, overheated tastes better.

An avocado in its point needs only a little salt to be a delicacy. Of course, if you combine this ingredient with bread, olive oil and a tender egg you will have a super easy breakfast to prepare and, above all, delicious.

Don't leave home without breakfast! Time is not an excuse with this easy to prepare, economical and rich recipe.


The first thing will be to prepare the vegetables. We will use them raw, so you just have to clean them and cut them into small pieces. We made tomato and basil tortillas, zucchini and red pepper, and spinach and broccoli. In a bowl beat the eggs with yogurt, cheese, salt and pepper.

We take our cupcake tin and fill each cup with the vegetables, until approx. 3/4 (if the mold is not silicone we accept). Pour over the beaten egg mixture until the mold is complete, and bake in a preheated oven at 180 ° C for about 15 minutes, until the mini tortillas are golden on the surface. We unmold and serve hot or cold, accompanied by a rich spinach salad or another that you like.

You may also be interested in theserecipes with broccoli

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4 comments on & # 8220Mini vegetable tortilla & # 8221

We really liked this recipe and it occurred to us that it is a very good idea to make it in the smallest molds and thus present the mini tortillas as a pickle at a party.

This recipe looks delicious and easy !! I'll make it at home: I'm just wondering why place yogurt!

Good afternoon check because I can replace yogurt

Delicious and also healthy that more can be said than spectacular. Excellent recipe


Recipe: Perfect Tortilla rolled with vegetables

Tortilla rolled with vegetables. This egg tortilla rolled with vegetables, is a typical dish of Korean cuisine. Today we are going to prepare a Korean recipe known as Gyeran Mari, and it is nothing more than a rolled egg tortilla, which contains pieces of vegetables. Learn how to make such a rich and healthy vegetable tortilla.

Vegetable Tortilla Recipes and many more vegetable tortilla recipes. It occurred to me to use the vegetable black pudding with a few other vegetables to make an individual tortilla. We roll it up little by little and when it is well set we take it out. You can cook Tortilla rolled with vegetables using 5 simple ingredients and 4 simple steps. This is the guide on how to cook delicious food.

Ingredients of Tortilla rolled with vegetables

  1. Get ready of eggs.
  2. You need red pepper.
  3. It is of green pepper.
  4. It is of onion.
  5. Prepare of salt and black pepper.

You already have your vegetable tortilla ready, now you decide whether to eat it cold or hot, as you like. You can accompany it with If you want to read more articles similar to How to make a vegetable tortilla, we recommend that you enter our Recipes category. How to make vegetable tortilla? Enter here and follow the steps to prepare this healthy and tasty recipe. Add the onion, paprika and carrots, cook until vegetables are tender.

Rolled tortilla with vegetables step by step

  1. We mix all the ingredients.
  2. In a frying pan, heat.
  3. When it is hot, add the tortilla and when it is rolled up, roll it up with a spatula.
  4. And ready.

Fill each tortilla with boiled chard leaves, sautéed vegetables and a slice of cheese. Roll them up and let them warm up. Cut the tortillas into three parts, if necessary hold with a stick, and serve immediately. Your kids will love it! When making rolled sandwiches such as burrito, wrap, durum… it is advisable to know the technique so that they are well pressed and the filling does not come out on either side. Here you can see a video showing two techniques for rolling a burrito.


Elaboration:

1. Peel and chop the onion.

2. Cut the peppers in half and remove the filaments and seeds from the inside. Cut them into thin strips.

3. Cut the eggplant into cubes.

4. Cut the sliced ​​cheese.

5. Put a little oil in a frying pan and add the vegetables to cook for 15 minutes, first over high heat and then softer. Remove from the heat and add the chopped anchovies.

6. Beat the eggs in a bowl and add the chopped Parmesan cheese and a few chopped fresh basil leaves. Pepper.

7. Mix the vegetables with the eggs and pour into a frying pan to make the tortilla turn halfway through cooking until done on the other side. Serve warm.


Video: Quesadillas με Λαχανικά. Άκης Πετρετζίκης (December 2021).