Mexican Style Tortilla with oven roasted root vegetable Postelein and sour cream/cream cheese
Root vegetables (beetroots, carrots)
1 tbsp thyme
1 tsp salt
1 tsp pepper
2 tbsp grapeseed oil
2 tbsp salad oil
The tortillas have to be heated in a pan just before serving (see below)
Preheat oven 180° Celsius circulating air
Wash the root vegetables and cut it in cubes (1cm x 1cm)
Peel the onions, cut it in half and then in stripes
Cover the baking tray with a baking sheet. Put the vegetable on it.
Add to the vegetable 2 tbsp. of Oil, salt, pepper and thyme and give it a good mix with your hands, so that all vegetable is well covered with the oil
Put the baking tray on the middle level in the oven for around ca. 25 min.
After ca. 15 min give it a mix with the spatula.
Wash the postelein thoroughly and dry it in the salad spinner or dry it with a clean kitchen towel
For the salad-dressing mix vinegar, oil, mustard (optional), salt and pepper
You can save 1 tsp of the dressing to flavour the sour cream (otional)
Add the rest of the dressing to the salad just before serving
You keep the sour cream/cream cheese pure or you can add 1 tsp. of the salad dressing to flavour it. Add salt and pepper to taste.
Wash the parsley, dry it with a clean kitchen towel and cut it in fine stripes. Serve it with the sour cream/cream cheese to the tortilla.
Just before serving: heat the tortillas one after one in the pan until they get soft.