This colourful tortilla bake seduces with a play of textures: crisp golden edges, a tender vegetable filling, and a rich, stretchy layer of melted cheese. It comes together with very little fuss, works beautifully for a family supper, and is a delicious way to use up seasonal vegetables.
Ingredients
- Flour tortillas — 2 pcs.
- Eggs — 4 pcs.
- Milk — 120 ml (1/2 cup)
- Hard cheese, grated — 120 g (4 1/4 oz)
- Zucchini — 250 g (9 oz)
- Sweet bell pepper — 1 pc.
- Red onion — 1 pc.
- Garlic — 2 cloves
- Cherry tomatoes — 150 g (5 1/3 oz)
- Canned corn — 100 g (3 1/2 oz)
- Fresh spinach — 70 g (2 1/2 oz)
- Olive oil — 1 1/2 tbsp
- Salt — 3/4 tsp
- Ground black pepper — 1/4 tsp
- Sweet paprika — 1/2 tsp
- Italian herbs — 1/2 tsp
- Parsley for serving — 2 tbsp, chopped
Step-by-step recipe
- Preheat the oven to 180°C (356°F). Prepare a 22–24 cm round baking dish and lightly grease it with oil.
- Dice the onion and bell pepper into small pieces, cut the zucchini into small cubes, and finely chop the garlic. Halve the cherry tomatoes.
- Heat a skillet with 1 tbsp oil. Sauté the onion and pepper for 3–4 minutes, until softened. Add the zucchini, garlic, paprika, and Italian herbs, and cook for another 4–5 minutes. Stir in the corn and spinach, and cook for 1–2 minutes, just until the spinach wilts. Remove from the heat and let cool slightly.
- In a bowl, whisk the eggs with the milk, then season with salt and pepper. Fold in half of the grated cheese.
- Place the two tortillas in the baking dish crosswise so they form a basket with raised sides. Press them gently into the base and up the walls.
- Spoon the vegetable filling into the dish and spread it evenly. Pour over the egg-and-milk mixture, arrange the cherry tomatoes on top, and sprinkle with the remaining cheese.
- Bake for 20–25 minutes, until the top is golden and the filling is fully set. Let stand for 5–10 minutes, finish with parsley, and serve cut into wedges.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 17 g |
| Fat | 20 g |
| Carbohydrates | 28 g |
| Fiber | 5 g |
| Sugars | 6 g |
| Sodium | 750 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Cheese options: Gouda, mozzarella, or cheddar melt particularly well; for extra depth, add a little Parmesan on top.
- Gluten-free: swap the flour tortillas for corn or rice tortillas.
- For a spicy edge: add a pinch of chili flakes or smoked paprika.
- Dairy-free version: use unsweetened almond or oat milk, and replace part of the cheese with a plant-based alternative.
- Seasonal add-ins: broccoli, peas, mushrooms, or roasted squash all work beautifully.
FAQ
Can I use lavash instead of tortillas?
Yes, thin lavash works well. Layer it in 2–3 sheets, brushing each layer with a little oil to build sturdy sides and achieve a crisp crust.
How can I make the bake completely vegan?
Whisk 120 g chickpea flour with 260–280 ml water, a pinch of salt, and spices to make the filling instead of eggs and milk, then use a plant-based cheese or finish with nutritional yeast.
Can I make it on the stovetop without an oven?
Yes. Assemble the bake in a nonstick skillet, cover with a lid, and cook over very low heat for 15–20 minutes, until the centre is set. Then uncover and brown for 2–3 minutes.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat for 8–10 minutes in a 170°C (338°F) oven or for 2–3 minutes in the microwave. For longer storage, freeze in portions for up to 2 months; thaw in the refrigerator, then reheat until the centre is hot.