Stuffed Basil Tortillas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 427 mg | (11 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the basil tortillas
- 150 grams Pastry flour (Type 550)
- 1 tsp salt
- 2 Tbsps sunflower oil
- 50 milliliters warm water
- 1 bunch Basil (finely chopped leaves)
- Pastry flour (for rolling out)
- For the filling
- 2 scoops Mozzarella (125 grams)
- 400 grams Tomatoes
- 1 bunch Basil
- 2 Tbsps balsamic vinegar
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 2 slices white bread
- 2 Tbsps butter
Preparation steps
For tortillas, mix the flour in a bowl with the salt and the chopped basil. Add oil and water and knead everything with a hand mixer first, then knead with hands to a smooth dough. Cover and let rest for 20 minutes. Knead again and divide into 4 portions.
Roll out 1 piece of dough on a floured surface into a thin pancake of about 26 cm (approximately 10 1/4 inches). Heat a dry frying pan. Cook the tortillas sequentially over medium heat on each side for about 1 minute.
Once the tortilla inflates, press down the dough slightly so that the tortilla bakes evenly. The tortilla should get brown spots.
Keep the finished tortillas warm in the oven.
Drain mozzarella and cut into small cubes. Rinse the tomatoes, quarter, remove seeds and cut into small cubes.
Rinse the basil and shake dry. Put some leaves aside for garnish and cut remaining leaves into thin strips.
Whisk together vinegar and olive oil, then season with salt and pepper. Mix mozzarella and tomatoes with basil and marinade.
Cut the bread in cubes about 1 cm (approximately 1/2 inch). Heat butter in a pan, press the bread cubes with garlic press and cook until crispy over medium heat, turning frequently. Drain the croutons on paper towels and add to the tomato and mozzarella mixture. Distribute the tomato and mozzarella mixture on the tortillas and serve garnished with the remaining basil.
