Sardines frittata in tortilla

Beef and chicken are not the only things you can use to stuff flour tortillas. A tortilla is a bread and anything that goes well with bread will taste delicious with tortilla. I bought a bag of flour tortilla a week ago intending to stuff them with chicken a la king. Sadly, the chicken a la king was gone before I could use it as stuffing. The package says the tortillas won’t be any good after tomorrow so I decided to create something that would be as radical a filling as chicken a la king.

casaveneracion.com Slices of sardines tortilla serve as filling for traditional flour tortillas

The title says I stuffed the tortillas with sardines frittata but that title doesn’t really do justice to the filling. Read on to understand what I mean.

casaveneracion.com hot sardines in corn oil

Everything starts with good quality sardines. These are my current favorites. You don’t have to look for that specific brand. However, I strongly recommend sardines in jars which, 99% of the time, are 101% better than their canned counterpart.

casaveneracion.com Potatoes, shallots, garlic, tomatoes and basil

Peel three potatoes and slice them thinly. Pour about two tablespoonfuls of the oil from the sardines jar into a frying pan and heat. Arrange the potatoes to cover the entire bottom of the pan. Personally, I like arranging them in overlapping fashion because they look pretty that way.

Top the potatoes with two shallots, thinly sliced, a tablespoonful of finely mined garlic, about a cup of roughly chopped tomatoes and a handful of fresh basil leaves. Season lightly with salt and pepper.

Cover and cook over low heat for about 10 minutes.

casaveneracion.com adding the sardines to the vegetables

Break the sardines into small pieces and scatter over the vegetables.

casaveneracion.com top with cheese slices and pour in the beaten eggs

Top with slices of cheese then pour in 5 beaten eggs.

Cover once more and cook until the eggs are set, about 10 minutes.

Invert the frittata on a plate and allow to cool slightly while you reheat the tortillas.

Slice the frittata and place a slice at the center of a heated tortilla. Wrap and start biting into it. :)



Comments

  1. Rose says

    In Australia you can have tortilla wraps with pretty much anything in them in cafes :) One of my favourite things to eat for breakfast is a bacon and egg wrap – the one I had yesterday had chillies, chive omelette and bacon in a toasted tortilla wrap (obviously these are not things that I can have every day!).

    I’d love to try out your recipe, but I’ll need to wait until my partner isn’t home – he’s not a big fan of strong tasting fish. I absolutely love them, lol.

  2. says

    “you can have tortilla wraps with pretty much anything in them”

    Oh, I love that idea! Tortillas are low fat and there’s something about the experience of biting into a tortilla that elevates sandwich eating into something more exotic.

  3. says

    I was thinking how to show and serve our grass fed chickens, cooked w/ herbs for IFEX next week.

    “you can have tortilla wraps with pretty much anything in them” is a good idea for me.

    Thank you

  4. Marie says

    I love sardines! My favourite way to eat them is to have them with rice, calamansi and patis. I prefer the ones in oil (aka: Spanish-style) but, also love the tomato sauce ones on saltines and cheese on top.

  5. Mely Johnson says

    My daughter-in-law from Texas introduced me to eating tortilla as dessert and I love it. She toasts the tortilla on both sides in a non-stick pan without oil or butter. While still very hot, butter one side of it and spread jam…use your fav jam. My fav is raspberry. You can roll it up or break off piece by piece. Really good. Its addicting!
    Thanx Ms. Connie for a fabulous site!

  6. says

    For a lazy Sunday morning breakfast, I yelled to my kids how were they in a mood for Sardines for a fritatta in a Tortilla for breakfast. It was a resounding NO!, LOL. I guess they always associate Sardines with those in a can.

    Instead , I made Chicken a la King like you suggested (using Nora D. Galing Galing recipe) and made that as a fritatta to the potatoes, chopped tomatoes, cheese and minced garlic that you describe.

    I warmed the flour tortilla by covering it with wet paper towels and microwaved it. I filled the Tortilla with the Chicken a la king fritatta ; rolled it; cut the roll diagonally in the middle; slightly stacked them for presentation; poured some chunky salsa at the side of the dish; an ahh… feels like I’m in some Mexican Cantina.

    Julius S.

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