Buy all ingredients right below the recipe
INGREDIENTS
- 50 g red or yellow onion
- 70 g red bell pepper
- 120 g mozzarella
- 2 whole wheat tortillas (⌀ 27 cm)
- 30 g fresh baby spinach
SALSA INGREDIENTS
- 180 g tomatoes
- 1 handful fresh parsley (optional)
- 1 tablespoon fresh mint
- 1 clove garlic
- Zest of 1 large lemon (finely grated) + juice of 1 lemon
- ½ teaspoon ground chili
- 1 tablespoon olive oil
- Salt
- Pepper
INSTRUCTIONS
- 1First, preheat the oven to 180–185 °C and prepare a large baking sheet (30 cm × 40 cm), lining it with parchment paper.
- 2Peel the onion and slice it thinly, wash the bell pepper and cut it into larger cubes, and slice the mozzarella thinly. Place a wheat tortilla on the prepared baking sheet, then evenly spread the sliced bell pepper, onion, baby spinach, and mozzarella over it. Cover everything with a second tortilla, place the baking sheet in the oven, and bake for 5–6 minutes at 180–185 °C.
- 3Meanwhile, prepare the tomato salsa: Dice the tomatoes into small cubes, finely chop the parsley and mint, peel and press the garlic, and transfer everything to a small bowl. Then add lemon zest and juice, ground chili, 1 tablespoon of olive oil, salt, and pepper, and mix everything together.
- 4After the specified time, remove the tortilla from the oven and cut it into 4 triangular pieces, which you then divide onto 2 plates and serve with the tomato salsa.
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The author of the photograph is Marie Bartošová