Glenda's Chilean Tortilla, with Mini Carrot & Sweet Chilli Rolls
Servings: 2
My take on a traditional Chillean recipe, carrot shred, chorizo sausage, red capsicum & spring onions, mixed with beaten eggs, pan fried & served with homemade Sweet Chilli glazed mini rolls & black bean & charred corn salsa.
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Ingredients
- JUST VEG CHILLEAN TORTILLA
- 1 cup JUST VEG Carrot Shred
- 4 Large Eggs beaten
- 2 Spring Onions sliced
- 1/3 cup Red Capsicum finely diced
- 1/2 Chorizo Sausage skin removed & finely diced, cooked & drained
- Salt & Pepper
- A little Chilli if you like things HOT !
- JUST VEG CARROT & SWEET CHILLI BREAD
- 250 g Bread Flour
- 4 g Dried Yeast
- 1 tsp Sugar
- 1 tsp Salt
- 165 mls Warm Water
- 1/2 cup JUST VEG Carrot shred
- Sweet Chilli Sauce to glaze
- Black Bean & Charred Corn Salsa Avocado, Sour Cream & Chives to serve
Instructions
- JUST VEG & CHILLI BREAD
- Mix the yeast & water.
- Add remaining ingredients, mix well
- Turn out onto a floured board and knead for 5 - 10 minutes
- Form into a ball and place in a greased bowl.
- Allow to rise for 30 mins in a warm place.
- Punch down, roll into small balls, place on a tray line with kitchen paper.
- Allow to rise again.
- Bake in a preheated oven 200 C, until golden & cooked through.
- Brush tops with Sweet Chilli Sauce to glaze.
- JUST VEG CHILLEAN TORTILLA
- Mix all the ingredients.
- Pour into a small greased, preheated heavy-based frypan.
- Cook over med heat until set.
- Using a plate, carefully flip the tortilla, slide it back into the pan & cook until golden.
- Garnish with an Avocado Rose ( or just a dollop of guacamole), sour cream, chives and finely chopped red capsicum.
- Serve with Black Bean & Charred Corn Salsa ( a mixture of Tomato, Green Capsicum, Cucumber, Red Onion, Charred Sweetcorn, Blackbeans & Sweet Chilli Dressing)
Notes
Our house is like the "United Nations" friends from all over the world, we seem to collect them, this was one of the yummy recipes I learnt along the way!
