Apr 9, 2021
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How to make egg-filled multilayer tortillas

How to make egg-filled multilayer tortillas

These layered tortillas will always be the best appetizer I’ve ever made. They are not the easiest to make, but my family adores them. That is why I advise you to adjust a little and cook them as often as possible!

When I decided to make stuffed tortillas in a frying pan, the recipe was not at all difficult to find. However, it was this option that interested me more than others.

In the past, I was quite satisfied with the common recipe for kefir cakes stuffed with meat, but it quickly became boring, and I wanted something new.

The peculiarity of this recipe is in a special dough, which, after frying, becomes like flaky. Unlike many recipes, you don’t have to roll out the dough too thin, so you don’t have to worry about it breaking.


  • 300 g flour
  • 150 ml of water
  • 6 eggs
  • 1 large tomato
  • greens
  • salt
  • vegetable oil


  1. Bring half of the water to a boil and pour into the flour, add salt, stir and add the rest of the water.
  2. Now cover the dough with cling film and leave to rise for half an hour.
  3. Prepare the filling for each tortilla by mixing 1 egg, salt, herbs and a chopped tomato.
  4. Now you need to divide the dough into 6 pieces. To get started, roll each piece into a narrow strip, grease with oil, carefully fold along and roll into a small roll. Now lightly run your fingers over the dough to form a cake out of the roll.
  5. Fry the tortilla first on the smooth side and then turn over. Flip it over again and pry in the middle with a fork. Pour the filling inside and turn the cake over. Fry until golden brown on both sides.

These cakes are delicious both hot and cold. The egg adds a special satiety, so feel free to give cakes to children at school as an afternoon snack!

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