Inspiration came from a chap called Guy Fieri, who presents “Diners, Dive-in’s and Drives” on foodnetwork.com. I liked the look\u00a0 of it, but did not follow the recipe blindly to the dot. I did make my filling out of red onions, sweated with some sugar, cooked for nearly 20 minutes. Some roasted garlic “from the jar” was to be added, probably common thing in America, not here, so I just roasted my own garlic, mashed it and added to the onions, when they cooled a little. Chopped coriander. Salt, pepper, parmesan. All rested in the fridge overnight. Then spreaded over 8 tortillas and again left in the fridge for about 6 hours. Guy recommends leaving off some stuffing as a dipping sauce, that didn’t convince me, dip- yes, by all means, but something slightly sharper, not the sweet onions again.<\/p>\n
I cut my “cake” into 8 triangles, then grilled, like on the picture, until black, charred marks appeared and the whole triangle was heated through.<\/p>\n
Overall, it’s a nice idea, we had it with some sausages on the side and a salad, finally drizzled with balsamic vinegar.<\/p>\n
Link to the original:<\/p>\n
http:\/\/www.foodnetwork.com\/recipes\/guy-fieri\/garlic-onion-tortilla-cake-recipe.html<\/p>\n
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Inspiration came from a chap called Guy Fieri, who presents “Diners, Dive-in’s and Drives” on foodnetwork.com. I liked the look\u00a0 of it, but did not follow the recipe blindly to the dot. I did make my filling out of red onions, sweated with some sugar, cooked for nearly 20 minutes. Some roasted garlic “from the … Continue reading Onion and garlic tortilla cake.<\/span>