Quick homemade tortilla

Scalded veg, chilli, cheese & avo

Quick homemade tortilla

Quick homemade tortilla

Serves Serves 2
Time Cooks In20 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 235 12%
  • Fat 8.4g 12%
  • Saturates 1.7g 9%
  • Sugars 6g 7%
  • Salt 0.7g 12%
  • Protein 10.2g 20%
  • Carbs 31.4g 12%
  • Fibre 7.4g -
Of an adult's reference intake
Recipe From

Everyday Super Food

By Jamie Oliver
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Ingredients

  • extra virgin olive oil
  • white wine vinegar
  • 6 spears of asparagus
  • 6 spears of sprouting broccoli
  • 2 ripe tomatoes
  • ½ a ripe avocado
  • 1 lime
  • 80 g wholemeal self-raising flour , plus extra for dusting
  • 2 heaped tablespoons cottage cheese
  • hot chilli sauce
Tap For Method
Recipe From

Everyday Super Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Mix 1 teaspoon each of extra virgin olive oil and white wine vinegar with a pinch of sea salt and black pepper in a large bowl. Put a large frying pan on a high heat.
  2. Rinse 6 spears each of asparagus and broccoli, then trim off the tougher ends and split the spears lengthways (other seasonal greens are great too, so embrace the best that the season has to offer). Place in the hot pan – the moisture from rinsing them will briefly steam the veg before they start to scald and char – turn halfway.
  3. Halve 2 ripe tomatoes across the middle and add to the pan cut side down. Leave it all for 5 minutes, or until gnarly and on the edge of catching, removing and tossing in the bowl of dressing as and when they’re done.
  4. Peel and destone ½ a ripe avocado, smash up in a pestle and mortar until smooth, then muddle in the juice from 1 lime and season to perfection.
  5. To make your tortillas, simply mix 80g of wholemeal self-raising flour with 50ml of water and a pinch of salt until you have a smooth, pliable dough.
  6. On a lightly floured surface, roll out one half until 3mm thick and about 20cm in diameter, then cook through and char on one side only in a hot frying pan, so the top bubbles up, and repeat when done, I like to rest them over a rolling pin to give a natural curve to hold your filling.
  7. Serve each tortilla loaded up with scalded veg. Divide up and spoon over the smashed avo, then top each tortilla with 1 heaped tablespoon of cottage cheese and a drizzle of chilli sauce, to finish.
Recipe From

Everyday Super Food

By Jamie Oliver