Tortilla With Rocket Parmesan Recipes

Steps:

• In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
• Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
• Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.

Steps:

• Cut the potatoes into slices, about finger thickness. Heat the oil in a non-stick frying pan, then tip in the potatoes and onion. When they start to sizzle and colour a little, pour in 225ml/8fl oz water - this will splatter so be careful. Simmer potatoes for 10 mins until tender.
• Pour off any excess liquid from the potatoes, then tip the eggs into the pan, season and stir lightly to mix. Return the pan to a medium heat and cook the tortilla until set on one side, about 5 mins. Place a plate on the top of the pan, hold it tightly and deftly turn it upside down so the tortilla comes out onto the plate. Add a bit of extra oil to the pan if it needs it, before sliding the tortilla back in to cook the reverse side - it only needs 5 mins more.
• Slide the tortilla onto a plate and cut it into 4 wedges. Top with a little pile of rocket, sprinkle over the parmesan, then drizzle with oil and serve.

Steps:

• Combine the 2 ounces Parmesan with the mozzarella and Cheddar with your fingers in a small bowl and set aside.
• Wrap the spinach in paper towels to remove excess moisture. Transfer to a large bowl and add the quinoa, corn and beans. Stir to combine and set aside.
• Heat a large nonstick skillet over medium heat.
• Meanwhile, place the tortillas on a clean work surface. Working on only the lower halves, divide 1/2 of the cheese blend among the 4 tortillas; top with the spinach-quinoa filling, then sprinkle on the remaining cheese blend. The cheeses are usually salty enough, but season with salt and pepper, if desired. Fold each tortilla in half to make a half-moon.
• Spray the preheated skillet with nonstick cooking spray for about 3 seconds to coat. Add 2 of the quesadillas to the skillet and cook until the cheese starts to melt and the tortillas are light brown, about 3 minutes. Transfer the quesadillas, cooked side-down, to a plate. Repeat with the remaining 2 quesadillas.
• Sprinkle 1/4 cup of the Parmesan into the skillet in a half-moon shape, then place 1 quesadilla, cooked side-up, directly on the Parmesan to create a crust. Continue to cook until the Parmesan crust browns and the cheese filling is fully melted, about 3 minutes. Remove from the heat and repeat with the remaining Parmesan and quesadillas. Serve immediately or make ahead and keep warm (see Cook's Note).

Steps:

• Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
• RECOMMENDED WINE #1: Coltibuono Chianti Classico "RS" 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco

Steps:

• For marinade: Combine dressing and garlic in a zip bag with chicken.
• Blend marinade and chicken by rolling bag around in between both hands.
• Let it marinate for at least an hour in the refrigerator, but it's much better longer.
• Preheat oven to 375°F.
• Line sheet pan with aluminum foil and spray with nonstick cooking spray.
• In a large zip bag, combine crushed chips, parmesan cheese, basil, rosemary, salt and pepper.
• Pour half tortilla mixture out onto a paper plate for first chicken breast. Take first piece of chicken from the marinade bag, and coat both sides with mixture, pressing it into the meat. Place coated chicken breast on lined/treated sheet pan.
• Repeat above step with other breast.
• Cover loosely with plastic wrap or foil and refrigerate for 5-10 minute.
• Bake for 30-45 min or until chicken is cooked through.
• Coating should be golden brown and juices run clear.
• This would be good served with a tossed, potato or macaroni salad, potato side dish, sliced over a salad, steamed vegetables, etc.
• Note: Preparation time includes time to marinate.

Steps:

• Preheat the oven to 375 degrees F.
• Line 2 heavy large baking sheets with aluminum foil.
• Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm.
• Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes.
• Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.