Wrap (Mexican Tortilla) with Spinach and Potatoes

Name: Wrap (Mexican Tortilla) with Spinach and Potatoes - Iolanda L.
Ingredients: 1 onion 4 potatoes 300 g frozen spinach 4 cornmeal wraps salt

Appetizers - Wrap (Mexican Tortilla) with Spinach and Potatoes by Iolanda L. - Recipia

To create a delicious and satisfying dish, we start with the essential ingredients: a medium onion, a few medium-sized potatoes, and of course, a generous portion of spinach. Start by chopping the onion into small cubes, making sure they are cut evenly so they cook uniformly. Heat a pan over medium heat and add a little olive oil or butter, then add the chopped onion. Let it sauté, stirring occasionally, until it becomes translucent and starts to release its aroma. In the meantime, wash the potatoes, peel them, and cut them into small cubes, about the size of a mustard seed. This will allow the potatoes to cook quickly and evenly. Once the onion is ready, add the potatoes to the pan and mix well. Let them soften a bit, about 5-7 minutes, over medium heat, stirring occasionally to prevent sticking to the bottom of the pan. The potatoes should become slightly tender but not fully cooked. Now, add the spinach to the pan. If you are using frozen spinach, there is no need to thaw it beforehand; just add it directly to the pan. The spinach will release water as it heats up, which will help cook the potatoes. Continue cooking the mixture for about 10 minutes, until the spinach is completely thawed and integrated with the potatoes and onion. Finally, add salt to taste, being careful not to overdo it, as the ingredients may already contain some salt. While the filling is ready, prepare the flatbreads. You can use store-bought flatbreads or make them at home if you have the time. Place a flatbread on a flat surface and take 2-3 tablespoons of the vegetable mixture, placing it in the center of the flatbread. Wrap the flatbread so that the filling is well sealed inside, forming a packet. You can sprinkle them with a little sesame or cumin for extra flavor. Cook the wrapped flatbreads on a dry pan over medium heat for about 2-3 minutes on each side, until they become golden and crispy. Serve them hot, alongside a green salad or a yogurt sauce for added freshness. Enjoy your meal!

Ingredients

1 onion 4 potatoes 300 g frozen spinach 4 cornmeal wraps salt

Wrap (Mexican Tortilla) with Spinach and Potatoes

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