Homemade tortillas are best eaten fresh. If reheating, pop in the microwave for 20 seconds or wrap in foil and place in the oven for a few minutes. There’s a huge range of delicious fillings to choose from. Keep it simple with eggs and bacon or spice it up a bit as I have here.
HOMEMADE BREAKFAST TORTILLAS RECIPE
Makes 12
Tortillas
2½ cups plain flour
½ tsp baking powder
2 tsp ground cumin
1 tsp salt
½ cup olive oil
¾ cup yoghurt
Topping
2 Tbsp butter
½ red pepper, chopped
1 spring onion, sliced
½ chilli, chopped finely
4 slices bacon, cubed
4 eggs, whisked with ¼ cup cream
Salt and pepper
1 avocado, sliced
Coriander, to garnish
- Firstly, make the tortillas. Place the flour, baking powder, cumin, salt, oil and yoghurt in a large bowl, mixing together to form the dough. Knead on a lightly floured bench until smooth. Divide into 12 even balls. Roll each roughly into a 20cm circle.
- To cook, heat a heavy-based frying pan to a high heat. Drizzle a little oil then cook the tortilla quickly for 2 minutes each side, or until puffed and golden brown. Remove and keep wrapped in a clean tea towel.
- For the filling, heat the butter in a frying pan. Add the pepper, spring onion, chilli and bacon, cooking until golden. Turn the heat down and add the eggs, season, then stir slowly until just set.
- Serve the tortillas filled with eggs, sliced avocado and coriander leaves.
