This crisp tortilla with vegetables and cheese is the kind of quick breakfast that feels polished without taking more than a few minutes at the stove: a bronzed, crackling shell, stretchy cheese, and juicy vegetables tucked inside. It cooks in a skillet in no time and keeps you satisfied until lunch.
Ingredients
- Flour tortilla (about 10 in / 25 cm) — 1 piece
- Hard cheese, grated — 60 g (2 oz)
- Sweet bell pepper, finely diced — 70 g (2.5 oz)
- Tomato, seeded and finely diced — 80 g (2.8 oz)
- Green onion, sliced into rings — 20 g (0.7 oz)
- Fresh spinach — 30 g (1 oz)
- Olive oil — 1 tbsp
- Salt — 1/4 tsp
- Ground black pepper — 1/4 tsp
- Smoked paprika (optional) — 1/2 tsp
- Salsa or sour cream, for serving — 2 tbsp
How to make it
- Prepare the vegetables: dice the bell pepper and tomato finely, removing the seeds and excess juice from the tomato; slice the green onion; tear the spinach leaves slightly.
- Heat a skillet over medium heat and brush with half of the olive oil.
- Lay the tortilla in the skillet and sprinkle with half of the cheese.
- Spread the bell pepper, tomato, green onion, and spinach over the cheese. Season with salt and black pepper, and add smoked paprika if using.
- Top with the remaining cheese, fold the tortilla in half, and press gently with a spatula.
- Cook for 2–3 minutes until golden underneath, drizzle the remaining oil around the edge, then carefully flip and brown for another 2–3 minutes until crisp and the cheese has melted.
- Transfer to a board, let it rest for a minute, then cut into wedges and serve with salsa or sour cream.
Nutritional value
| Item | Per serving |
|---|---|
| Calories | 620 kcal |
| Protein | 22 g |
| Fat | 38 g |
| Carbohydrates | 52 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 950 mg |
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Tips and variations
- For extra crunch: cook over medium heat, avoid overfilling, and let the tortilla rest for a minute before slicing.
- Cheese: mozzarella, gouda, cheddar, and sulguni all melt beautifully; for a fuller flavor, combine two kinds.
- Fillings: add corn, olives, jalapeños, or sautéed mushrooms; for a heartier version, add ham or chicken.
- Dairy-free: use a plant-based cheese and swap the oil for a neutral refined vegetable oil.
- Baking: you can also cook it in an air fryer or oven at 400°F (200°C) for 5–7 minutes until golden.
Frequently asked questions
Which tortilla is better — flour or corn?
For the crispiest shell and the best flexibility, a 9–10 in (22–25 cm) flour tortilla is the easiest choice. Corn tortillas have a more pronounced flavor, but they are more delicate — fold them carefully.
Tomatoes release juice — how do you keep it from getting soggy?
Remove the seeds and excess juice before dicing, and don’t overload the tortilla with filling.
What can I use instead of the cheese?
Mozzarella, gouda, cheddar, and sulguni all work well. If you like a sharper note, add a little blue cheese to a mild melting cheese.
How do I reheat it without losing the crunch?
Reheat in a dry skillet for 2–3 minutes per side over medium heat, or in an air fryer at 350°F (180°C) for 3–4 minutes. The microwave will soften the tortilla.