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
- vegetable oil
- Bring half of the water to a boil and pour into the flour, add salt, stir and add the rest of the water.
- Now cover the dough with cling film and leave to rise for half an hour.
- Prepare the filling for each tortilla by mixing 1 egg, salt, herbs and a chopped tomato.
- 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.
- 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!