Fridge Friend Recipes
Tea-Baked Tortilla Stack with Melo Omega 3 Topper recipe
This layered bake turns humble tortillas into a lightly crisp, tea-scented savoury stack. Finished with Melo Omega 3 for a playful crunch, it is simple, surprising, and satisfying.
25 min · Medium · Fusion Jump to method
Ingredients
- 4 tortillas Lightly Salted Tortilla
- 2 tea bags Black Tea
- 200 ml Still Water
- 75 g Melo Omega 3
- 2 tbsp tomato purée
- 1 small onion
- 60 g cheese
- 1 tbsp olive oil
| Nutrition | Per serving |
|---|---|
| Calories | 392 kcal |
| Protein | 12 g |
| Carbohydrates | 34 g |
| Fat | 21 g |
| Saturated fat | 6.5 g |
| Fibre | 3.5 g |
| Sugar | 3.5 g |
| Sodium | 430 mg |
Why this works
Moderate-energy savoury bake with decent protein, but it is fairly calorie-dense and contains a moderate amount of saturated fat and sodium.
Omega-3 fats. Melo Omega 3 contributes beneficial unsaturated fats, which may support heart health.
Calcium and protein. Cheese provides calcium and contributes to the protein content, supporting bone and muscle maintenance.
Sodium watch-out. Lightly salted tortillas and cheese make the dish moderately high in sodium, so portion size matters if you are limiting salt.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
- Steep the black tea in the still water and let it cool slightly.
- Cut the tortillas into strips and layer them in a small baking dish.
- Pour over a little tea infusion and add tomato purée, onion and cheese if using.
- Bake for 15 minutes until the top is crisp and the centre is hot.
- Finish with Melo Omega 3 scattered over the top and serve in wedges.
Other Tortilla Recipes
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