TORTILLA SALAD RECIPES

BAKED TORTILLA CHIPS RECIPE | ALLRECIPES

Baked Tortilla Chips Recipe | Allrecipes image

Tasty baked tortilla chips you make at home that are much better than store bought chips. Serve with your choice of salsas and garnishes.

Provided by Michele O'Sullivan

Categories Snack Chips

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

Nutrition Facts : Calories 147.3 calories, CarbohydrateContent 26 g, FatContent 4.1 g, FiberContent 3.7 g, ProteinContent 3.3 g, SaturatedFatContent 0.4 g, SodiumContent 418 mg, SugarContent 0.7 g

SPANISH TORTILLA RECIPE | JAMIE OLIVER EGG RECIPES

Spanish tortilla recipe | Jamie Oliver egg recipes image

This classic Spanish dish is very versatile and quick to whip up. The tortilla (or Spanish omelette) can be served hot or cold and is a fantastic way of using up all kinds of ingredients – simply add in any leftover vegetables, crumbled or grated cheese, jarred red peppers or cooked sausage. They’ll all taste great, so get experimenting!

Yield 6

Number Of Ingredients 4

Ingredients

300 g waxy potatoes
1 onion
olive oil
5 large free-range eggs

Steps:

1. Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
2. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
3. Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
4. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
5. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
6. Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
7. Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.

Nutrition Facts : Calories 458 calories, FatContent 26.1 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 21.7 g protein, CarbohydrateContent 36.6 g carbohydrate, SugarContent 6.9 g sugar, SodiumContent 0.8 g salt, FiberContent 5 g fibre

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EASY TORTILLA PIZZA RECIPE | ALLRECIPES

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Category Chicken Pizza
Calories 833.1 calories per serving

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Calories 980 per serving

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SPANISH TORTILLA RECIPE | JAMIE OLIVER EGG RECIPES

This classic Spanish dish is very versatile and quick to whip up. The tortilla (or Spanish omelette) can be served hot or cold and is a fantastic way of using up all kinds of ingredients – simply add in any leftover vegetables, crumbled or grated cheese, jarred red peppers or cooked sausage. They’ll all taste great, so get experimenting!
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 458 calories per serving

1. Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
2. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
3. Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
4. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
5. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
6. Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
7. Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.

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