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Healthy wrap recipe easy and delicious #shorts
A tortilla is a flat, round, unfermented bread produced from wheat flour or lime cooked maize. Sorghum is used alone or in mixtures with maize for tortillas in parts of Central America. Processing and characteristics of wheat flour and maize tortillas differ considerably. Both types of tortillas originated in Mexico, where they are considered the national bread and are consumed with other food such as beans, meat, and vegetables. Tortillas, traditionally, are homemade, prepared on a daily basis, and consumed fresh. The technology for maize tortilla production was developed by early Mesoamerican civilizations. Tortillas and ‘masa’ products constitute the staple food for most people in Mexico and Central America. The annual per capita intake in 2001 was 85 kg in Mexico (up to 120 kg in some areas), 6 kg in the United States, and 0.3 kg in Europe. The technology for wheat flour tortillas was developed during the sixteenth century in northern Mexico.
Tortillas are increasing in popularity throughout the world. Global sales in 2012 were estimated at $12 billion for tortillas and 10 billion for maize ‘tacos,’ ‘tostadas,’ tortilla chips, and other corn snacks. Mexico accounts for 42% of the world’s production of tortillas, the United States 36%, Central America 9%, and other countries 13%. Maize comprises 98% of the tortillas consumed in Mexico and Central America. In Mexico, 40% of the maize is used for tortillas. The tortilla industry is the fourth largest industry (0.90% of GDP) in Mexico. Wheat flour tortillas are more prevalent than maize tortillas throughout the rest of the world. Processing plants for tortillas and alkaline-cooked corn snacks are located in almost every continent.
Around the world, a large number of different types of flatbreads are made from blends of many cereals. Consumption is increasing because they use local grains and they are used as wraps for a wide variety of foods. The convenience and widespread production of wraps and related products will continue because they are finger foods as well as sophisticated foods. They are widely consumed because they are convenient and can be rapidly reheated and consumed. It is common to take tortillas for lunch, breakfast, and dinner with other items. They vary from upscale products to simply wrapping of meat or vegetables in tacos or many other items.
Ingredients
1 large white onion, sliced
4 tbsp olive oil
25g butter
400g waxy potatoes, peeled, quartered and finely sliced
6 garlic cloves
8 eggs, beaten
handful flat-leaf parsley, chopped, plus extra to serve
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.