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AT A GLANCE
- As we mentioned at the beginning, these spiral-shaped bites of spinach and salmon omelette can be served in many ways, and are great to prepare in advance or take in a container.
- With their striking spiral shape, they are snacks very rich in protein and low in carbohydrates in which we could replace the fresh spinach with another leafy vegetable, crushed broccoli, use aromatic herbs or simply add more cheese, ham or cooked chicken/turkey if We prefer to reduce carbohydrates even more and add more proteins.
- We can have them as an aperitif or share them at lunch or dinner with a full salad , a vegetable cream, hummus or in a simple snack menu with other healthy small dishes .
These rolls with a spinach tortilla base are as easy as they are colorful, nutritious and very delicious. A different presentation of the typical French omelette to get out of the routine that can also be served hot or cold, as if they were canapés, and that we can personalize in many ways.
With their striking spiral shape, they are snacks very rich in protein and low in carbohydrates in which we could replace the fresh spinach with another leafy vegetable, crushed broccoli, use aromatic herbs or simply add more cheese, ham or cooked chicken/turkey if We prefer to reduce carbohydrates even more and add more proteins.
Spinach Tortilla Rolls With Cheese and Smoked Salmon in the Oven.
Ingredients.
For 2 persons
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- Eggs – 2.
- Egg whites (or more eggs) – 200g.
- Grated semi-cured goat or sheep cheese or parmesan – 40g.
- Spinach (young shoots), chopped, approximately – 70g.
- Ground turmeric (1/2 teaspoon) or curry mix – 3g.
- Black pepper.
- Spreadable cream or nut cheese or low-fat whipped cheese (optional).
- Smoked salmon (sugar-free) – 100g.
How to Make Spinach Tortilla Rolls with Smoked Salmon and Cheese?
Difficulty: Easy
- Total time – 20m.
- Elaboration – 10m.
- Cooking – 10m.
- Repose – 10m.
Preheat the oven to 200ºC with heat up and down and prepare a rectangular refractory tray of approximately 25×35 cm, lining it with non-stick paper.
In a bowl, beat the eggs with the whites, the grated cheese, the turmeric or curry and a good touch of ground black pepper. Finely chop the spinach and add it to the mixture, stirring to distribute it well. Add other seasonings if desired: granulated garlic, fresh dill, chili, etc.
Pour the dough into the prepared tray, spreading it into a rectangle, leaving a thin thickness. It does not have to take up the entire surface or be completely perfect. Bake for about 8-10 minutes, until it is set inside, making sure it is not too dry. If it swells halfway through cooking, prick and press gently with a fork.
Meanwhile, prepare a clean, thread-free cloth on a work surface. Once the tortilla is set, wait a couple of minutes, unmold it onto the cloth, turning it upside down, carefully remove the paper and roll it up hot with the help of the cloth.
When it does not burn, carefully unroll and cover with the cream cheese, if using, and the smoked salmon. If the edges are uneven, cut first with a knife. Roll again, pressing well, and wrap in plastic wrap. Refrigerate for about 30 minutes or longer before slicing.
What to serve with spinach and salmon tortilla rolls?
As we mentioned at the beginning, these spiral-shaped bites of spinach and salmon omelette can be served in many ways, and are great to prepare in advance or take in a container. We can have them as an aperitif or share them at lunch or dinner with a full salad , a vegetable cream, hummus or in a simple snack menu with other healthy small dishes . In each we like to add a little lemon zest and juice just before serving to give it a fresh touch.
Bottom Line.
Spinach tortilla rolls are a delicious and versatile dish that can be enjoyed as a appetizer, snack, or light meal. With their flavorful filling and easy preparation, they are sure to be a hit at any gathering or event. Whether served warm or cold, these tasty tortilla rolls are a crowd-pleasing option that will leave everyone craving for more.
