Mexican Style Tortilla with oven roasted root vegetable Postelein and sour cream/cream cheese

Veggie salad with Halloumi

Chef Pati




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)

Root vegetables

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.



Other recipes

Fennel frittata with goat cheese and salad with strawberries

Fennel frittata with goat cheese and salad with strawberries

Fennel Frittata with goat cheese and a salad with strawberriesRecipe from Fabio Sardone Ingredients Fennel with greens Onion Eggs Dried thyme Goat cheese Salad Strawberries Salt and pepper   1 tbsp. sugar 1 sip of milk or sparkling water 2 tsp frying oil 3 tsp salad...