Chinese Buddhist Tortilla de Rescoldo

Ingredients

In this Chinese Buddhist adaptation of Tortilla de Rescoldo, we replace the traditional ingredients like meat and cheese with a variety of fresh vegetables and aromatic spices. The flavors are lighter and more delicate, reflecting the principles of Chinese Buddhist cuisine. Additionally, the cooking technique remains the same, with the tortilla cooked over hot coals, but the ingredients and seasonings are adjusted to align with the Chinese Buddhist dietary guidelines. We alse have the original recipe for Tortilla de rescoldo, so you can check it out.

• 6 eggs 6 eggs
• 1 cup (240ml) soy milk 1 cup (240ml) soy milk
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 carrot, grated 1 carrot, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk together the eggs and soy milk until well combined. Set aside.
2. 2.
   Heat the vegetable oil in a frying pan over medium heat. Add the onion, bell pepper, zucchini, carrot, garlic, and ginger. Sauté until the vegetables are tender.
3. 3.
   Pour the egg mixture over the sautéed vegetables in the pan. Cook over low heat, stirring occasionally, until the eggs are set but still slightly runny in the center.
4. 4.
   Carefully flip the tortilla using a large plate or lid. Cook for an additional 2-3 minutes until the other side is golden brown.
5. 5.
   Remove from heat and drizzle with soy sauce and sesame oil. Season with salt and pepper to taste.
6. 6.
   Allow the tortilla to cool slightly before slicing into wedges. Serve warm or at room temperature.

Treat your ingredients with care...

• Onion — Slicing the onion thinly ensures even cooking and distribution of flavor.
• Red bell pepper — Remove the seeds and pith before slicing to avoid bitterness.
• Zucchini — Use a mandoline or a sharp knife to achieve thin and uniform slices.
• Garlic — Mince the garlic finely to release its full flavor.
• Ginger — Peel the ginger before grating to remove any tough fibers.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the egg mixture.
• Experiment with different vegetables based on seasonal availability.
• Serve the tortilla with a side of fresh salad or steamed rice for a complete meal.
• Substitute soy milk with almond milk or oat milk for a different flavor profile.
• Garnish the tortilla with fresh herbs like cilantro or green onions for added freshness.

Serving advice

Chinese Buddhist Tortilla de Rescoldo is best served warm or at room temperature. Cut it into wedges and serve as a main dish or as part of a buffet-style meal. It pairs well with a side of steamed rice or a fresh salad.

Presentation advice

To enhance the presentation, garnish the tortilla with a sprinkle of sesame seeds and a drizzle of soy sauce. Arrange the wedges on a platter and decorate with fresh herbs and edible flowers for an elegant touch.