Olive-Egg Salad Tortillas

Vegan Olive-Egg Salad Tortillas Recipe | Ingredients: Eggs, Mayonnaise, Olive Oil, Black Olives, Sun-Dried Tomatoes, Red Pepper Flakes, Salt, Tortillas, Arugula

Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 8 |

Vegan diet

Introduction

Olive-Egg Salad Tortillas are a delicious and easy-to-make dish that is perfect for a quick lunch or light dinner. The combination of creamy egg salad with the briny flavor of olives and the peppery kick of arugula makes for a satisfying and flavorful meal.

History

This recipe is a modern twist on the classic egg salad sandwich. By adding olives and sun-dried tomatoes, the flavors are elevated to a whole new level. The use of tortillas instead of bread also gives this dish a unique and fun twist.

Ingredients

6 hard-cooked eggs, finely chopped, minced, or grated
0.25 cup mayonnaise
2 tbsp extra-virgin olive oil
2 tbsp chopped black olives
1 tbsp chopped sun-dried tomatoes in oil, drained
0.13 tsp red pepper flakes
salt and pepper
8 garlic and herb tortillas
1 cup arugula leaves

How to prepare

In a bowl, combine eggs, mayonnaise, olive oil, black olives, sun-dried tomatoes, and red pepper flakes.
Season the mixture with salt and pepper according to taste.
Place tortillas between damp paper towels and warm them in the microwave.
Spread the egg mixture evenly on the tortillas, leaving a 0.5 inch border.
Add arugula leaves on top of the egg mixture.
Roll up the tortillas and serve them plain or with other vegetables.

Variations

For a lighter version, you can use Greek yogurt instead of mayonnaise in the egg salad mixture. You can also add diced cucumbers or bell peppers for extra crunch and flavor.

Cooking Tips & Tricks

To make the egg salad extra creamy, be sure to finely chop, mince, or grate the hard-cooked eggs. This will ensure that the eggs are evenly distributed throughout the salad. Additionally, be sure to season the mixture with salt and pepper to taste for the best flavor.

Serving Suggestions

Serve Olive-Egg Salad Tortillas with a side of fresh fruit or a simple green salad for a complete and satisfying meal.

Cooking Techniques

To make the egg salad mixture extra creamy, you can use a food processor to blend the ingredients together until smooth.

Ingredient Substitutions

If you don't have arugula, you can use spinach or mixed greens instead. You can also use green olives instead of black olives for a different flavor profile.

Make Ahead Tips

You can prepare the egg salad mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply assemble the tortillas and enjoy.

Presentation Ideas

To make the dish more visually appealing, you can garnish the tortillas with a sprinkle of chopped fresh herbs or a drizzle of balsamic glaze.

Pairing Recommendations

Olive-Egg Salad Tortillas pair well with a crisp white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover tortillas in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm them in the microwave for a few seconds until heated through.

Nutrition Information

Calories per serving

Each serving of Olive-Egg Salad Tortillas contains approximately 300 calories.

Carbohydrates

Each serving of Olive-Egg Salad Tortillas contains approximately 25 grams of carbohydrates.

Fats

Each serving of Olive-Egg Salad Tortillas contains approximately 15 grams of fats.

Proteins

Each serving of Olive-Egg Salad Tortillas contains approximately 10 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

Olive-Egg Salad Tortillas are a balanced meal that provides a good mix of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious choice for a quick and easy meal.

Summary

Olive-Egg Salad Tortillas are a delicious and nutritious meal that is perfect for a quick and easy lunch or dinner. With a creamy egg salad filling, briny olives, and peppery arugula, these tortillas are sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Olive-Egg Salad Tortillas. It was many years ago, during a summer trip to Spain. I was visiting a small village in the Andalusian countryside, where I had the pleasure of staying with a local family.

One afternoon, I was invited to join the family for lunch in their sunny courtyard. The table was set with an array of colorful dishes, each one more tantalizing than the last. But it was the plate of tortillas that caught my eye - delicate, golden discs filled with a savory mixture of olives and eggs. I had never tasted anything quite like it before, and I knew I had to learn how to make it myself.

I watched closely as the family matriarch, Doña Carmen, prepared the tortillas. She moved with the skill and grace of someone who had been cooking for a lifetime, her hands deftly chopping and mixing the ingredients. As she worked, she shared stories of her own grandmother, who had taught her the recipe many years ago. It was a dish that had been passed down through generations, each cook adding their own twist to make it their own.

After that memorable meal, I asked Doña Carmen if she would be willing to teach me how to make the Olive-Egg Salad Tortillas. She smiled and nodded, happy to share her knowledge with a curious visitor. We spent the rest of the afternoon in her cozy kitchen, surrounded by the fragrant aromas of garlic, olives, and eggs.

"Do you know why we use olives in this dish?" she asked as she sliced the plump, briny fruits. "It is said that the olive tree is a symbol of peace and prosperity. In our family, we believe that cooking with olives brings good luck and harmony to the home."

I listened intently as she explained each step of the recipe, from sautéing the onions to gently folding in the beaten eggs. She showed me how to season the mixture with a blend of fragrant spices, adding depth and complexity to the flavors. And finally, she demonstrated the art of shaping the tortillas, using a gentle touch to ensure they were perfectly round and uniform.

As we sat down to enjoy the fruits of our labor, I marveled at the simple beauty of the dish. The tortillas were tender and flaky, with a rich, savory filling that melted in my mouth. The olives added a burst of briny flavor, while the eggs provided a creamy, velvety texture. It was a dish that spoke to me of tradition and heritage, of the love and care that went into each bite.

In the years that followed, I made the Olive-Egg Salad Tortillas countless times, each batch a tribute to the teachings of Doña Carmen. I shared the recipe with friends and family, passing on the wisdom and traditions that had been imparted to me. And as I cooked, I felt a deep connection to the past, to the generations of cooks who had come before me, each one adding their own chapter to the story of this humble dish.

Now, as I stand in my own kitchen, the scent of olives and eggs wafting through the air, I am filled with gratitude for the gift of this recipe. It is more than just a dish to me - it is a link to the past, a reminder of the stories and traditions that have shaped me as a cook and as a person. And as I take a bite of the warm, fragrant tortilla, I know that I am carrying on a legacy that will endure for generations to come.