Friday, June 21, 2013

Indo Chinese Tortilla | Tortilla Noodles | Masala Tortilla

I buy a pack of tortilla once a while to make the breakfast burritos or the cheese quesadilla. I pack the burritos to my hubby's lunch box too. Most of the times after making a couple of burritos, I forget about the remaining tortillas. They rot in the fridge for many days & one fine day, tortillas find its way to our tummies in the form of Tortilla noodles or this masala tortilla.
I couldn't think of a proper name to this recipe. Could you guys suggest me something? It is similar to the noodles but I cut the tortilla into bite sized pieces. I call it masala tortilla at home, but I haven't used any Indian spices. Request you guys to come up with an apt name.
If you like Indo Chinese recipes, you will love this for sure. For a healthier alternative, use whole wheat or multigrain tortilla.

Preparation Time: 10 mins
Cooking Time: 10-15 mins
Serves: 2

Tortilla* : 3 nos, cut into bite sized pieces (about 1 inch long)
Oil: 2 tsp
Onion: 2 tbsp, chopped fine
Cabbage: 1/4th cup
Garlic: 1 pod, minced
Bell pepper: 3 tbsp, finely chopped
Vinegar**: 2 tsp
Soya sauce: 2 tsp
Chilli sauce: 2 tsp (I have used Sriracha sauce)
Salt: As needed
Pepper powder: a pinch

* I have used flour tortilla. Feel free to use any kind of tortilla you have at hand.
** I have used distilled white vinegar.

For the garnish:
Spring onion greens finely chopped (I did not have it & so skipped it)

Heat oil in a broad pan. When oil is hot, add the onions. Saute the onions on a medium-high heat for 2 mins until the onions are slightly browned & crunchy.
Add the garlic & saute. Throw in the finely chopped cabbage & toss.
When cabbage is cooked, add in the bell peppers & toss. Always maintain the medium-high heat.
Add in the chopped tortilla, vinegar, soya sauce, chilli sauce, salt, pepper powder & toss until the sauces blend in. 
Turn off the heat & serve it hot.