Codfish tortilla, beetroot hummus and watercress
5 tablespoons of oil
3 cloves of garlic
1/2 cooked beets
100g of cooked chickpeas
2 coriander trees
1 tablespoon of lemon juice
Black pepper q.s.
1 medium carrot
75 g of watercress leaves
Olive oil q.s.
Balsamic vinegar q.s.
How about preparing a Codfish Tortilla with beetroot hummus and watercress?
Defrost the shredded codfish, rinse under cold running water, and drain well. Heat 4 tablespoons of olive oil in a high frying pan or wok, add 2 cloves of garlic, stir, and add the shredded codfish.
Sauté for 4 to 5 minutes. For the beetroot hummus: in the kitchen processor place the diced beetroot, the cooked chickpeas, 1 clove of garlic, the coriander, 1 tablespoon of olive oil and the lemon juice, season with salt and freshly ground black pepper and grind well until the consistency of a paste.
Grate the carrot and separate the watercress leaves.
Make a cut in the centre of each tortilla (from the outside in) and distribute in each one: a quarter with sautéed shredded codfish sprinkled with oregano, a quarter with beetroot hummus, a quarter with watercress and a quarter with grated carrot.
Season everything with salt and freshly ground black pepper, drizzle with a dash of olive oil and balsamic vinegar to taste, close and serve immediately.