TORTILLAS WITH CARROT AND CABBAGE

SERVES 4 | LECTIN FREE | DAIRY FREE / SALICYLATE FREE *

INSTRUCTIONS

In a bowl mix together the flour, water and salt until it forms a ball. It will be very sticky at first. You do not need to kneed it just ensure it is well mixed. Leave to stand whilst you prepare the filling and it will firm up.

In a separate bowl grate the carrots and add an equal amount of finely sliced white cabbage. Put a pan on a low heat together with the oil and when warm add the vegetables stirring occasionally so they soften but don’t brown.

While they are softening put a frying pan on a medium - high heat. You do not need any oil.

Divide the dough in four equal parts. Put some cassava flour on your board and the top of your dough to stop it sticking to your rolling pin and roll one ball out until it is a couple of mm thick and is starting to become translucent. Sprinkle a little more flour onto the top of your tortilla as you go along if needed. Using a fish slice lift it off the board and transfer it into the hot frying pan.

Once the tortilla has started to go brown (1-2 minutes) turn it over and press it into the pan for a few second with the back of the fish slice. It should start to pff up like a pillow. If it doesn’t done worry, it will still taste delicious. Cook on this side for a minute of two until it starts to brown and is cooked all the way through. Repeat with the rest of the dough.

While the tortillas are cooking occasionally stir the cabbage and carrot, turning the heat down if it starts to brown.

Once the tortillas are cooked turn the frying pan heat down low and wait for the pan to cool down. Add a little oil to the frying pan followed by the eggs. While they are cooking put the tortillas onto four plates and divide the carrot and cabbage mixture between the tortillas.

Once the eggs are cooked place one on top of each cabbage carrot pile. Add a sprinkle of sea salt if required.