Recipe for easy and crispy chard tortillitas

Next to the cod and shrimp tortillitas, one of our favorite tortillitas recipes is this delicious recipe for chard tortillitas. If you are looking for new ways to consume green leaves, you are in luck. The Andalusian cuisine gives us this delicious recipe with chard that will quickly save you from a dinner or a visit of friends at an unexpected house. In recipes we love that we are crispy, but there are also those who prefer them spongy. Continue reading and we will explain all the secrets of how to make dream chard tortillitas. They will become a classic of your kitchen!

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Ingredients to make easy and crispy chard tortillas:
1 bunch of chard (only the leaves)
1 chopped onion
1 clove of garlic
2 eggs
16 grams of royal type yeast
1 glass of wheat flour
1 glass of chickpea flour
aceite de oliva
salt
broth (optional)
ADDITIONAL CHARACTERISTICS: Cheap cost,

Ingredients to make easy and crispy chard tortillas:

1. The first thing you will do to prepare the chard pancakes is to cut the leaves and boil them in salt water. Let them cook for 20 minutes or, at least, until they are tender.





2. Pica the onion and garlic in small pieces. Mix them with wheat and chickpea flours, eggs, yeast and broth. You can wear chicken or vegetable broth and, if you don have any, you can also wear salt. The chard with chickpeas combine super well, as another of our Andalusian chickpeage stew recipes with chard and cod demonstrates.



Trick: You can also include parsley and saffron to give it a touch of extra and more traditional flavor.





3. Integrate the cooking chard to the mixture, including a bit of the water where you have boiled them. Remove the mixture until it is light. The lighter, the more crispy the chard tortillitas with chickpea flour will remain.



Trick: If, on the other hand, you want you to stay more spongy, just be sure to add more flour and a little milk to the mixture, to make it thicker.





4. Heat the olive oil in a pan and see placing tablespoons of the mixture to fry them. Once they are ready, leave them drying on absorbent paper so that they are not so oily. Your chard tortillitas recipe will be ready to taste!



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