Zucchini and pea mini tortillas
How to make Zucchini and pea mini tortillas recipe - Fill the tortillas with prosciutto or roasted pumpkin instead of zucchini and peas, and serve with a little sour cream, or Greek-style plain yogurt mixed with chopped fresh mint and a little freshly squeezed orange juice. tortillas de mini courgettes et pois recette
Serves 10
Ingredients:
3 zucchini, about 1lb (450g), coarsely grated
2 cups baby spinach leaves
finely grated zest and juice of 1 lemon
2 cups frozen peas, thawed
½ cup toasted pine nuts
ten 7in (18cm) flour tortillas, halved
reduced-fat mayonnaise
sea salt and freshly ground black pepper
snow peas, pea sprouts, and pea shoots, for serving
Method:
1 In a large bowl, mix together the zucchini, spinach, lemon zest and juice, peas, and pine nuts. Season well with salt and pepper.
2 Heat a dry frying pan over high heat. Add the tortilla halves, 2 at a time, and toast for about 15 seconds on each side.As you cook, place the tortillas under a clean dish towel, to keep them warm.
3 Lay one of the tortilla halves flat on a chopping board, and brush lightly with the mayonnaise. Place some of the filling in the center, and arrange some of the snow peas, pea sprouts, and pea shoots on top, so that they peek out from one end, then gently roll up the tortilla, forming a cone shape to enclose the filling.
Repeat this process until you have made 20 cones.
4 To serve, arrange the cones seam-side down on individual serving plates, allowing 2 per person.
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| Zucchini and pea mini tortillas |
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