Tortillas with Raspberries and Ricotta

by Editorial Staff

A very tasty combination of the delicate taste of flat cakes and fresh raspberries will not leave you indifferent. A great option for a hearty and delicious breakfast!

Summary

Cook Time	30 mins
Total Time	30 mins
Course	Main Dish
Servings (Default: 4)

Ingredients

Instructions

Prepare all ingredients.
Transfer the ricotta to a deep bowl
Add egg, salt, sugar and vanillin.
Stir, add flour and baking powder
Stir everything again. Perhaps the flour will go a little more than indicated, the dough should be quite thick and viscous.
With wet hands, take a small portion of the dough, roll in flour and form a small cake
Fry the cakes in vegetable oil on both sides until golden brown.
Before serving, garnish each portion with any syrup, I have chocolate one, and fresh raspberries. I added more mint leaves. Raspberry-ricotta tortillas are ready. Very tender, tasty and aromatic!

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.