Tortilla-rilla!

The last few weeks have been full on with work that I haven't really had much time to think about what I've been doing in the kitchen! I've been whipping up bits here and there, which I promise I'll put up on the blog slowly but surely. One of the things I've been testing out lately is making my own dough, because you know, there's nothing like the smell and taste of freshly made bread. The other day I really fancied some tortillas and I thought, why not have a go at making them myself?! I took to my books and found a relatively easy veggie tortilla recipe from Jamie Oliver's Everyday Super Food. It took me roughly 25 minutes to put together, though I must say my tortillas were not tortilla-shaped. I blame it on my makeshift rolling pin (this essential piece of equipment is definitely a priority on my to-buy list when my next lot of wages come)!

Anyway, here is a gallery of photos, which sort of takes you through how this dish comes together from prep to plate. I quite like this gallery feature on Squarespace - though I'm not so sure how best to use it yet. Any tips most welcome!

Naturally I didn't follow the recipe to the T, because that's just how I roll. Here is my adapted version, which I thought was still pretty good, considering I barely spent any time on it.

Quick homemade tortilla, scalded veg, chilli, cheese and avo (serves 2, but I ate it all)
Extra virgin olive oil
Cider vinegar
8 spears asparagus
8 spears sprouting broccoli
8 baby plum tomatoes (can you see a pattern here...)
1 ripe avocado
1 lime
80g white self-raising flour, plus extra for dusting
2 heaped tablespoons cottage cheese
Frank's Red Hot cayenne pepper sauce (optional)

Start off by preparing the dressing - mix 1 teaspoon of oil and vinegar, and add salt and pepper. Then put a large frying pan on high heat. Rinse the veg, and split them lengthways. Place in the hot pan, add a bit of olive oil if you like, but the moisture should steam the vegetables and start to char them. Turn halfway. Halve the tomatoes and add these to the pan, ideally side down, but don't stress over it. Leave it all in for 5 minutes then remove and toss in the dressing when done.

Peel and destone the avocado and smash up until it's smooth but a little bit chunky. Mix in the lime juice and the cottage cheese. Set aside. Now, for the most challenging part... the handmade tortillas! Mix the flour with 50ml water and a little bit of salt until you get a smooth dough. Lightly flour a clean surface, then roll out one half until this is about 3mm thick and 20cm in diameter (as I mentioned, I don't think I even got close to these precise measurements... but do what you can!). Cook this through and char on one side in a hot frying pan, until you see the top bubbling up. Repeat with the other half. If you can resist it, rest it over a rolling pin so it has a curve to hold the filling, but obviously I never got to that point!

Serve each tortilla loaded up with the vegetables, then spoon over (very generously I might add) the smashed avocado and cottage cheese and finish off with chilli sauce (or not)! I used Frank's Red Hot which I love. Another good one is Wahaca Arbol and Wahaca Smoky Chipotle.

I hope that you do have a go at this recipe, because I had so much fun adapting this recipe!

Hungry for more,
The Academicook