Roll of Tortilla with Rice, Omelette and Salmon
by Editorial Staff
Grilled tortilla roll with black rice and lightly salted salmon.
Ingredients
- Wheat tortilla – 1 pc.
- Rice Venere – 30 g
- Salmon s / s – 60 g
- Lettuce leaf – 10 g
- Chicken egg – 1 pc.
- For the cheese sauce:
- Processed cheese (viola) – 50 g
- Milk – 1 tablespoon.
- Turmeric – 1/4 teaspoon
Directions
- Boil rice until cooked, salt, rinse.
- Fry the omelet, let it cool, roll it up into a tube, cut it into thin strips across.
- Cut the salmon into thin slices.
- For the cheese sauce, rub the cheese on a coarse grater into a ladle, add a little milk and turmeric for color, and heat over medium heat, stirring continuously with a whisk. We should have a smooth sauce. Adjust the consistency with milk.
- Warm up the tortilla for 30 seconds in the microwave, after which it will become soft and pliable.
- Pour some cheese sauce on the tortilla, put the rice with an omelet, lettuce, salmon, pour the cheese sauce over again, roll it up.
- We bake in a contact grill. If not, then in a dry grill pan.
Enjoy your meal!
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