Summer heat; Tortilla in my beak ;)

Yup I tried to rhyme in the title, just giving it a go :p

Tortilla! I just can’t say it without an incredible stereotyped Spanish accent and a few decibels louder than the rest of my sentence. I haven’t got the faintest as to how it came into my head to make Tortillas one evening, from scratch! I could just go down to our small super at 5 minutes walk and buy ready made Tortilla. I’m sure happy I didn’t, they were just so much better. The flavor and texture are really two key reasons you should also try this.

Your turn; The Recipe


  • 400 gr all purpose flour (and some extra to flour your surface)
  • 1 tsp of salt
  • 1 tsp of bakingpowder
  • 75 gr Olive Oil
  • 250 ml of lukewarm water


Flour your surface lightly and take one bowl.

One bowl technique 🙂 Put all your dry ingredients in and blend them together. Make a well in the middle and add the oil and water. Using your hands, blend the ingredients together. When it’s forming a ball tip in onto the floured surface and start kneading it like you would bread dough for about 6 minutes.

When you’ve kneaded it together, take your dough and start rolling it out with your hands until you have something of a 5 cm diameter sausage. Cut it into pieces, you can get 16 pieces out of this dough. A tip is to half the dough continuously. Like first 1/2, than the 1/2 into 1/2, and so on until you have 16 pieces. It’s okay if they’re a bit irregular. Roll them into balls and place onto your counter with a lightly humid cloth on top to let them rest for about 20 min.

During that time, I cut up my vegetables and place them onto a plate. Store in the fridge or cool place before serving.

You’ll need a stick-free pan, a rolling pin, a spatula and a plate for this next step. You’ll have to redo all the steps for each tortilla, like when making crêpes.

  1. Flour your work surface and your rolling pin
  2. Take one ball and leave the rest under the humid cloth so they don’t dry out.
  3. First press it down a little with your hands
  4. Then roll them out into a thin, almost see-trough crêpe
  5. Put in the pan that is on a medium high heat
  6. Flip when bubbles start to form on the surface

Start the process over until all the dough has been baked. You can roll out the dough while baking the tortilla but keep a good eye on the bake so it doesn’t burn.

Once they’re all done, dig in! These ca also be kept in the freezer, then you can just heat them up in a microwave or oven.

Bonne Appétit!



Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s