Tomato & Basil Tortilla Twirls
Three Silver Spoons Author: Lucy Parker
Serves: 9 twirls
- 1 Wholemeal tortilla
- 1 small red onion, chopped
- 1 large tomato, chopped
- 1 portobello mushroom, diced
- ⅓ cup (80ml) Passata
- Handful of pitted black olives, chopped (Approx. 6)
- A Generous Pinch of:
- Dried basil
- Garlic powder
- Dried rosemary
- Dried thyme
- 6 Fresh basil leaves
- Salt & pepper
- Preheat the oven to 180˚C
- Place an oven proof dish on a medium heat with a drizzle of olive oil and heat up
- Finely chop the red onion, dice the tomatoes and add to the pan, cooking for around 4 minutes
- Add the passata mix to the pan along with all the herbs and cook for a further 2 minutes to heat the mix through
- Pour ½ the passata into an oven-proof dish (this will be the base sauce for the tortilla twirls)
- On a flat surface, lay out the whole-wheat wrap and spread the remaining passata mix on top
- Roughly chop the olives and sprinkle over the tortilla along with most of the basil leaves (leave one or two to garnish at the end)
- Using a sharp knife slice neat lines vertically down the tortilla approx 3cm apart
- Gently roll the strips into swirls and place in the ovenproof dish on top of the remaining half of the passata mix that you poured in earlier
- Sprinkle a few more crushed basil leaves over the top and place in the oven for around 10-12 minutes
- Take out the oven and enjoy!
Recipe by at http://www.threesilverspoons.com/tomato-basil-tortilla-twirls/
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