I just came across the Weekend Breakfast Blogging event. The October event deadline for submission is quite close, but I decided to try meeting it! We have omelettes occasionally and I just realized I hadn't made one in a while. I try to pa

Stir-fried vegetable and cheese tortilla

Stir-fried vegetable and cheese tortilla

I just came across the Weekend Breakfast Blogging event. The October event deadline for submission is quite close, but I decided to try meeting it! We have omelettes occasionally and I just realized I hadn't made one in a while. I try to pack in as much nutrition as I can into a lot of my cooking to make sure my daughter eats healthy. She is usually game, especially if the process and final product seems exciting or unusual. A tortilla is a spanish omelette usually made with eggs and potatoes. This recipe takes a bit longer to make than the average omelette, but then this is a tortilla for Sunday Brunch!

Summary

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    Ingredients

    Medium eggs (I used 2 eggs and 2 egg whites)
    4
    Cornflour
    1 tsp
    Milk
    ¼ cup
    Approx. vegetables
    1 cup
    Onion, thinly sliced
    1
    Grated processed cheese
    2 tbsps
    Crumbled paneer
    2 tbsps
    Crushed black pepper
    ¼ tsp
    Chilli flakes
    ¼ tsp
    Dried mixed herbs
    ¼ tsp
    Butter + oil
    1 tsp 1tsps
    Salt
    to taste

    Steps

    1. Break eggs into a bowl. Add the milk, cornflour, black pepper, chilli flakes, herbs and salt. Beat well with a fork till blended.
    2. In a non-stick skillet, melt butter and add oil. Sauté onions till golden. Add all the vegetables, except the capsicum. Sprinkle a little salt and stir-fry till almost done. Now spread the vegetables so they cover the base of the pan evenly. Pour the egg mixture and turn the heat down. Cover the pan and let the omelet cook slowly. Make sure the underside does not burn. When the top has set, slide the tortilla onto a plate and then back into the skillet so the other side cooks. After a minute or so, slide the tortilla back onto the plate again and back, once again into the skillet and sprinkle the cheese and paneer over it. Cover again for about ½ a minute till the cheese just melts. Switch off heat and remove cover.
    3. Served warm (with or without tomato ketchup) alongside wholemeal toast and fruit, this tortilla is a complete meal. Hope you enjoy it.

    This is my entry for Weekend Breakfast Blogging #16

    Stir-fried vegetable and cheese tortilla

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