Filled spinach tortillas

Total: 15 min. | Active: 15 min.
vegetarian, lactose-free

Ingredients

for 6 pieces

Filling
1 tbsp olive oil
shallot, cut into rings
200 g baby spinach
1 bunch parsley
½ bunch peppermint
120 g grated Gruyère
¼ tsp salt
To shape
wheat tortillas
Tortillas
  oil for frying

How it's done

Filling

Heat the oil in a pan. Add the shallot and sauté briefly. Add the spinach, allow to wilt, cook for approx. 3 mins. Remove the pan from the heat. Add the parsley and all the other ingredients up to and including the salt, mix.

To shape

Place the filling in the middle of the tortillas, smooth it down, fold in all sides to form a parcel.

Tortillas

Heat a dash of oil in a non-stick frying pan. Reduce the heat, fry the tortillas in batches for approx. 2 mins. on each side. Remove from the pan, allow to cool slightly on a rack, serve warm.

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