MINI TORTILLA RECIPES RECIPES

Steps:

• 1. In the bowl of a food processer, pulse the flour and salt to combine. Add the butter and pulse until it forms a mealy, crumb-like mixture. 2. Add the water gradually, stopping as soon as the dough forms a ball around the blade of the food processor. Remove the dough from the food processor and knead it a few times until the dough is smooth. (The dough shouldn't be sticky. If it is, add a few tablespoons of flour until it forms a smooth, slightly tacky dough.) 3. Divide the dough into 1-tablespoon balls. Roll out each piece to ?-inch thick. (Lightly flour your work surface, if necessary.) 4. Heat a large skillet over medium-high heat. Working in batches, place the tortillas in the hot skillet. Cook until they begin to brown, 1 to 2 minutes per side. 5. The tortillas are best served warm, so when you're ready to serve, rewarm them in a skillet for 15 to 20 seconds per side, in a single layer on a baking sheet in a 250?F oven for 4 to 5 minutes or in the microwave for 10 to 15 seconds. Note: To make regular-size tortillas, divide the dough into 3-tablespoon balls before rolling. Increase the cooking time to 2 to 3 minutes per side.

Steps:

• 1. Preheat the oven to 400?F. 2. In a medium pot, cover the potato with at least 1 inch of water and bring to a boil over medium-high heat. Boil until the potato is fork-tender, 22 to 25 minutes. 3. Drain the potato, slice it into thin rounds and set aside. 4. Heat the olive oil in a small, oven-safe skillet over medium heat. Add the onion and zucchini; season with salt and pepper. Saut? until tender, about 4 minutes. 5. Add the potato slices and saut? until all the veggies are lightly browned, 5 to 7 minutes. Spread the vegetables into an even layer in the base of the pan. Remove the skillet from the heat. 6. Whisk the eggs together in a medium bowl and pour them over the vegetables. Top the eggs with the cheese. 7. Transfer the skillet to the oven and bake until the eggs are set and the potato and zucchini slices on the top are golden brown, 12 to 15 minutes. 8. Serve the tortilla warm or at room temperature with the side salad.