Lenten Vegetable Tortilla
2 servings
40 minutes
Vegetarian tortilla is a vibrant representative of Mexican cuisine, embodying the traditions of simplicity and rich flavor. This dish is perfect for those who prefer light and healthy options. Crispy wheat tortilla fried in olive oil serves as the base for fresh vegetables. Baked potatoes add softness and richness to the dish, while fresh tomatoes and pickled cucumbers contribute juiciness and a slight tanginess. White and green onions combined with tomato puree create an aromatic sauce that enhances the flavor of all ingredients. This dish can be enjoyed as a standalone snack or as an addition to the main menu. Each tortilla carries the warmth of sunny Mexico and the art of combining simple ingredients into a harmonious taste.
1
Wash the potatoes, peel them, cut into wedges and bake in the oven (grill) at 180–190 degrees until golden for 30 minutes (I had young ones, so I left them whole and unpeeled). Preheat the oven to 180 degrees for 10 minutes.
- Potato: 2 pieces
2
Fry the wheat flatbreads in a heated pan with olive oil.
- Wheat (flour) tortillas: 2 pieces
- Olive oil: 1 tablespoon
3
Cut fresh tomatoes and onions into rings.
- Tomatoes: 1 piece
- White onion: 1 head
4
Cut the pickled cucumbers into straight strips.
- Marinated cucumbers: 2 pieces
5
Add olive oil, tomato puree, and chopped green onion to a bowl, mix everything, and season with salt and pepper.
- Olive oil: 1 tablespoon
- Tomato puree: 2 tablespoons
- Chopped green onion: 1 stem
- Salt: to taste
6
Spread tomato sauce on the wheat flatbread and layer all the ingredients starting from the bottom edge.
- Tomato puree: 2 tablespoons
- Wheat (flour) tortillas: 2 pieces
- Potato: 2 pieces
- Tomatoes: 1 piece
- Marinated cucumbers: 2 pieces
- White onion: 1 head
