Yoghurt Tortilla with Cheese and Zucchini
/
Yoghurt Tortilla with Cheese and Zucchini
Recipe by Michael Weldon
Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins
Ingredients
1 cup plain flour
½ cup Greek yoghurt
Pinch of salt
Zucchini & Squash filling
1 red onion, sliced thinly
1 zucchini, sliced thinly
2 yelloe squash, sliced thinly
1 jalapeno, sliced thinly
1tsp cumin powder
1tsp coriander powder
1tsp smoked paprika
Lime and mint salsa
2 limes, juice
½ bunch mint
½ bunch coriander
1 garlic clove
¼ cup oil
Pinch of sea salt
Garnish
¼ bunch mint
¼ cup toasted sunflower seeds
Method
Combine the flour and yoghurt and mix into a ball of dough. Cover and rest in the fridge for 30 minutes.
In a frypan cook the onion in oil and salt until soft. Add in the zucchini, squash, jalapeno and spices, fry off until the zucchini is soft but still has a little bite. Season with salt and keep warm.
In a jug combine the lime and mint salsa ingredients. Blend with a stick blender until smooth.
Remove from the fridge and divide into 6 pieces. Roll into balls, then flatten into tortillas with a rolling pin.
Cook in hot dry pan until puffed and lightly golden and flip to cook the other side. As soon as you flip the tortilla sprinkle over the mozzarella cheese and leave to melt.
Add in the zucchini filling, spoon over the mint salsa and finish with toasted sunflower seeds and fresh mint.
