The secret to vegetable tortillas is this. After learning it, I only make them this way. Here’s the recipe that changed the way I cook them.

 

The secret to vegetable tortillas is this.

After learning it, I only make them this way.
Here’s the recipe that changed the way I cook them.

Ingredients:
2 large eggs
1 cup (250 ml) milk
1 1/4 cups (150 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely grated carrot (optional)
1/2 cup finely chopped red bell pepper
1/4 cup chopped spring onion or white onion
1/4 cup chopped parsley or cilantro (optional)
1/2 cup grated cheese (mozzarella, Gouda, or Parmesan)
1–2 tablespoons oil for the pan

Step-by-Step Preparation:
In a large bowl, beat the 2 eggs with the milk until well combined.

Add the flour, previously mixed with the baking powder, salt, and pepper. Then mix with a hand mixer or spatula until a thick, lump-free batter forms.

Add the bell pepper, onion, carrot, parsley, and grated cheese. Mix well until evenly distributed.

THE SECRET IS

Letting the batter rest for 10 minutes (this improves the texture of the tortillas).

Cooking the tortillas
Heat a nonstick skillet with a drizzle of oil over medium-low heat.
Pour in a ladleful of batter and spread a little with the back of the ladle to form a circle. Cook for 2–3 minutes per side or until golden brown.

Repeat with the entire mixture. As they cook, place them on a plate to keep them soft and warm.

Serve with a yogurt dip or guacamole.
For breakfast or as a snack.
They can be filled with ham, cheese, tuna, shredded chicken, etc.
Nona’s Recipes sends you greetings and many blessings to you and your family.