Once you’ve learnt the basics of making tortilla, I promise that you’ll be cooking them every week.
They’re so simple, so flavoursome and absolutely delicious. Best of all they’re packed with protein and so are the ideal companion to a resistance workout, helping you burn body fat and sculpt lean muscle.
The key to the perfect tortilla is to find the right pan AND find the right heat for the different stages. It might take a little trial and error to get it exactly right but it is worth it!
Think of this recipe as the base which you can tweak and tailor with the herbs and spices you love to great a taste sensation. It’s delicious on it’s own or served with a side salad or steamed vegetables.
Enjoy!
Ingredients
- 1 tbsp. olive oil
- 1 small potato, peeled, chopped
- 1 small onion, chopped
- ½ small zucchini, thinly sliced
- 6 eggs
Method
Serves 2
- Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes. Next, add the zucchini and sauté for another 4 minutes.
- In a bowl, whisk eggs and season with salt and pepper. Transfer the vegetables from the pan into the bowl and mix well.
- Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed. After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
- After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size and pan), using a plate over the pan. Slide the uncooked part back into the pan.
- After another 5-6 minutes, the tortilla should be cooked. Remove from heat and serve.
