Easy Tortilla Recipes

HOMEMADE TORTILLAS

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

SPANISH TORTILLA

Steps:

• Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown - this should take about 15 mins. Meanwhile, peel the tomatoes (if using) by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. You can then coarsely grate them.
• Add the potatoes to the pan, then cover and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly. When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
• Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
• Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley. To accompany the tortilla, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on the grated tomatoes and season with sea salt and a drizzle of olive oil.

EASY HOMEMADE TORTILLA CHIPS

Steps:

• Preheat oven to 425 degrees.
• Lightly spray cookie sheet and set aside.
• Spray each tortilla shell lightly on each side; sprinkle lightly with popcorn salt.
• Using kitchen scissors (or knife), cut into one inch wide strips (if using for tortilla soup) or cut into wedges (if using to dip with).
• Put on cookie sheets in one layer, laying as close to each other as possible without overlapping.
• Bake at 425 degrees for just a few minutes (3 to 4 minutes watching closely for burning) till they turn a very light brown.
• Remove and enjoy hot or cold.

TORTILLAS

Steps:

• Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
• Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
• Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.

EASY TORTILLA RECIPE

Steps:

• Combine the dry ingredients together. Slowly add in the oil while the mixer is going.
• Add in water slowly. Continue kneading until the dough isn't sticky. Let the dough sit for about 10 minutes.
• Divide dough into 16 even pieces. On a well-floured surface, roll each piece into a round dough ball.
• On a well-floured surface, roll out each dough ball into a tortilla shape.
• Preheat a skillet over medium-heat. Cook each tortilla for about one minute on the first side and 30 seconds on the other.
• Keep tortillas in a tortilla warmer or kitchen clean kitchen towel until you are ready to serve.