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Spinach Tortilla with Seitan and Potato

By • Jul 7th, 2007 • Category: Tempeh and Seitan Print Print

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Heidi’s Spinach Tortilla with Seitan and Potato

We often think of a tortilla only as a vehicle for beans and beef. Here is a different spin on an old favorite straight from the kitchen of my dear friend, chef Heidi Valenzuela.

This recipe can be made with any TVP product of your choice or with tofu or tempeh. Since the potatoes are already cooked and the baby spinach simply needs to be wilted, this is super fast and easy. This recipe is somewhat neutral in flavor, so Heidi serves it with Pico Di Gallo, Chunky Avocado Salsa, and her Cuban Red Beans and Rice.

Ingredients:
3-4 T. grapeseed oil (or any light oil)
Half of a large yellow onion, sliced into thin half moons
2 C. seitan (or substitute tofu, tempeh or TVP of your choice)
3 C. diced Yukon Gold potatoes, boiled until just fork tender
4 C. loosely packed Organic baby spinach
1/4 to 1/2 C. vegetable stock
1 t. paprika
Salt and pepper
Additional oil for sautéing
10-12 fresh corn tortillas

To Prepare:
On the stovetop, heat a wide, shallow lidded skillet. Add the oil and when the oil begins to move, add the onions, sautéing with a little salt until they begin to soften, about 3-4 minutes.

Meanwhile begin heating a griddle pan, skillet, or pizza stone for the tortillas. You want a nice hot pan – I usually have my oven at about 375 degrees.

Into your skillet, add the seitan to the onions and toss well. There is little to no fat in the seitan so if it becomes dry too quickly, sprinkle in a little additional oil. Add the paprika and some vegetable stock, starting with 1/4 of a cup. The goal is to have enough moisture to make a light sauce. Stir well and cook for a minute or two, then add the spinach. Toss everything to blend together and continue cooking for a minute or two, just until the spinach is wilted, but retaining its texture. Put the lid on the pan and remove it from the heat.

Heat the tortilla until they begin to puff a little and release a toasty aroma. Unless you’re frying, the tortillas, they will remain somewhat flexible.

Serve by heaping a few tablespoons of filling onto your warmed tortilla then top with Pico Di Gallo, Chunky Avocado and Tomato Salsa, accompanied by a side of Cuban Red Beans and Rice.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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4 comments
Metric Cook
Metric Cook

Spinach Tortilla with Seitan and Potato Ingredients: 45-60 mL grapeseed oil (or any light oil) Half of a large yellow onion, sliced into thin half moons 475 mL seitan (or substitute tofu, tempeh or TVP of your choice) 540 g diced Yukon Gold potatoes, boiled until just fork tender 950 mL loosely packed Organic baby spinach 60 to 120 mL vegetable stock 5 mL paprika Salt and pepper Additional oil for sautéing 10-12 fresh corn tortillas To Prepare: On the stovetop, heat a wide, shallow lidded skillet. Add the oil and when the oil begins to move, add the onions, sautéing with a little salt until they begin to soften, about 3-4 minutes. Meanwhile begin heating a griddle pan, skillet, or pizza stone for the tortillas. You want a nice hot pan – I usually have my oven at about 190°C. Into your skillet, add the seitan to the onions and toss well. There is little to no fat in the seitan so if it becomes dry too quickly, sprinkle in a little additional oil. Add the paprika and some vegetable stock, starting with ~60 mL. The goal is to have enough moisture to make a light sauce. Stir well and cook for a minute or two, then add the spinach. Toss everything to blend together and continue cooking for a minute or two, just until the spinach is wilted, but retaining its texture. Put the lid on the pan and remove it from the heat. Heat the tortilla until they begin to puff a little and release a toasty aroma. Unless you’re frying, the tortillas, they will remain somewhat flexible. Serve by heaping a few ~60 mL of filling onto your warmed tortilla then top with Pico Di Gallo, Chunky Avocado and Tomato Salsa, accompanied by a side of Cuban Red Beans and Rice.

Chef
Chef

Hi Dan, Seitan is a meaty textured product made from wheat gluten, and is a healthy low fat meat alternative. Seitan is available in whole food markets and health food stores. Even some mainstream supermarkets stock it in the refrigerated section. I address the best methods of preparation as well as a quick economical homemade version in my cookbook. Seitan is sold packed in a broth, which can be used in recipes. When preparing seitan, I like to drain it (save the broth) slice it into the desired size, toss it in just a bit of vegetable oil and bake it in a 375-400 degree oven until it dries out a bit or even becomes slightly crispy, about 15-20 minutes. This improves the texture. Then just use it as you would tofu or tempeh in your recipe of choice. For frozen TVP, one of my favorite brands is Lightlife Smart Cutlets. I use the chicken style and cut them to the desired size or use them whole anywhere chicken would be used. Thanks so much for writing and let me know how you make out with the seitan.

DAN SARPA
DAN SARPA

I JUST VIEWED THE LATIN EPISODE AND GOT EXCITED,WHAT IS SEITAN ,I WOULD LIKE A BREAK FROM TEMPEH AND TOFU.ALSO HEIDI MENTION FROZEN TVP (?) WHICH I INTEND TO USE ASAP.THANKS.

Rae
Rae

I hope you'll consider issuing a cookbook (with the food pics) sometime soon.

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