I love experimenting in the kitchen, so whenever I have something fresh from the garden, I transform it. I always say that you don't need a lot of money to bring something different and nutritious to the table. All it takes is a little creativity and a lot of love. So here I share with you my third recipe on this beautiful page.

A great combination to try something different from the classic version.

In Catalonia, it's called Dijous Gras; in the Balearic Islands, Dijous Llarder; and elsewhere, Jueves Lardero. The word 'lardero' comes from the Latin 'lardarius,' meaning 'pork butcher.'This day is also known in many places as 'Tortilla Day.' It marks the start of Carnival festivities and signals that there's one week until Ash Wednesday, which begins Lent—meaning 40 days until Easter.What's the connection between this day and tortillas?There are many theories, but the most common is that, in the past, people made tortillas with flour and pork fat on this day and would go out to the countryside to eat them.Nowadays, flour and fat have been replaced by eggs, which is why it's traditional to bring a tortilla sandwich to school or work.Of course, each region celebrates this day differently, with a variety of foods and traditions.Basically, it's a day spent outdoors where food plays a big role. The celebration is especially popular in the eastern regions of the Iberian Peninsula, where there's a saying: 'Jueves lardero, longaniza en el puchero' (On Lardero Thursday, sausage in the pot).

My brother loves this recipe. I just created it when I wanted to cook something new.

I saw this recipe made by Paula Dean and wanted to try it. Glad I did cause it's now a family favorite!!!

healthy and good.

Neighbors to my west are Hispanic and are outstanding chefs. I learn what I can from them. I also saw a taco casserole on another site which gave me the idea to put together a vegan tortilla casserole.

This is the only way I can get corn tortillas to not crumble or be dry :) they come out nice and moist. My first time posting a recipe.

I started out making these in my toaster oven I've obtain a nice torch and have been crisping my tortillas first then adding the ingredients and melting the cheese with the torch it's a little bit quicker. And with my Weber grill I have a pizza stone pizza oven convert system on it and is it good when I make it with oak it comes out slightly smoky so so good we cannot get enough of them we actually have grilled pizza night everybody picks ingredients throws it together and I start pumping them out of the grill there small light and you could eat a few of them no problem so we usually cut them in fours and share them to experience it of everyone's creations.

This recipe is a great idea for lunches for both kids and adults as it is incredible simple, quick, and cheap to make. If, like myself, you would consider yourself a pizza addict then this is the perfect recipe for you. It's a very healthy alternative to pizza that won't ruin your diet. Another great thing about this recipe is it makes just one serving which makes it ideal for midweek lunches. I prefer to keep it simple but you could add any toppings you wish

The origin is really the leftovers. This is the very first primitive version of it. I try to replicate a dish using similar ingredients. Let’s see what we’ve got!

When you make tortillas, pay attention to the texture of the dough. The amount of water specified in this recipe is intended as a starting point only. When you know what texture you are shooting for, you can adjust the water to get that perfect texture every time.