Tortilla frittata

Name: Tortilla frittata
Ingredients: 0.5 items pitahaya; 1 el White wine vinegar; 1 el Lime juice; 1 el chipotle pepper; 0.5 items sweet pointed pepper; red chili, chopped to taste; 0.5 items Pineapple; fresh coriander, chopped; 1 el hibiscus concentrate; Flour; 0.5 items Mango; Edible flowers; Pulled pork; creamy chipotle sauce; Spring onion; tomato tortilla wrap; Eggs; fine corn grits; Water

A burrito, but crispy baked in a coating of fine cornmeal.

Ingredients

0.5itemspitahaya

1tbspWhite wine vinegar

1tbspLime juice

1tbspchipotle pepper

0.5itemssweet pointed pepper

red chili, chopped to taste

0.5itemsPineapple

fresh coriander, chopped

1tbsphibiscus concentrate

0.5itemsMango

Edible flowers

Flour

Pulled pork

creamy chipotle sauce

Spring onion

tomato tortilla wrap

Eggs

fine corn grits

Water

Preparation

Cut the fruit and pepper into even brunoise.
Finely chop the chipotle pepper and mix with the vinegar, lime juice, and hibiscus concentrate.
Mix this with the fruit and pepper.
Season with red chili and coriander.
Serve the salsa with the edible flower petals.

Mix equal amounts of flour and water into a paste.
Moisten the tortilla and briefly place it in a hot frying pan (both sides) so it becomes pliable.
Mix some creamy chipotle sauce into the pulled pork and then add the finely chopped spring onion and fruity salsa.
Place this on the wrap and roll up tightly, folding in the sides and rolling further.
Brush some of the flour-water paste on the edge and seal the wrap.
Dip the wrap in the beaten egg and then in the fine semolina.
Let set in the fridge.
Deep-fry until crispy in hot oil.