Vegan Vegetable Tortilla
Snacks • Mexican
Description
You can use parchment paper and decorative twine for decoration.
Ingredients
- Tortillas 2 pieces
- Salad Potatoes 2 pieces
- Potato 1 piece
- Pickles 2 pieces
- Spanish onions 1 head
- Tomato Puree 2 tablespoons
- Chopped Green Onions 1 stalk
- Olive Oil 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
Wash the potatoes, peel them, cut into wedges, and bake in the oven (grill) at 180–375°F until golden brown for 30 minutes (I used young potatoes, so I left them whole and unpeeled), preheat the oven to 355°F for 10 minutes.
Step 2
Fry the wheat tortillas in a heated skillet with olive oil.
Step 3
Slice the fresh tomatoes and onion into rings.
Step 4
Cut the pickles into strips.
Step 5
In a bowl, add olive oil, tomato puree, and chopped green onion, mix everything, and season with salt and pepper.
Step 6
Spread the tomato sauce on the wheat tortilla, layering all the ingredients starting from the bottom edge.
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