Baked Tortilla Rolls

Ingredients

• 50 g Corn flour
• Salt
• 30 g wheat flour
• 2 Eggs
• 50 ml milk
• 1 kg tomatoes
• 2 onions
• 4 Garlic cloves
• 2 red chili peppers
• 2 tbsp oil
• 600 g zucchini
• pepper (ground)
• 1 tsp Dried oregano
• 2 balls mozzarella (125 g each)
• 100 g grated Gruyère cheese
• 300 g heavy cream
• oil for frying

Instructions

1. 1.

   Mix corn flour with 200 ml boiling salted water in a bowl, stirring and let it swell for about 10 minutes. Then stir in flour, eggs and milk, season with salt and let rise again for 10 minutes. Briefly blanch tomatoes, cool, peel, quarter, deseed and dice finely. Peel and dice onions and garlic. Wash chili pepper, cut lengthwise, remove seeds and white membrane, dice finely.

2. 2.

   Heat oil in a pot, sauté onions and garlic until translucent, add chilies and tomatoes, cook briefly. Season with salt and simmer gently over low heat for about 20 minutes.

3. 3.

   In a pan, bake thin pancakes from the batter in slightly hot oil one after another, let finished ones cool under a cloth.

4. 4.

   Clean and wash zucchini, cut into long narrow strips, season with salt, pepper and oregano. Brush each corn pancake with some tomato sauce. Lay raw zucchini strips on top and roll up the pancakes. Place filled corn pancakes side by side in a greased baking dish. Slice mozzarella into rounds. Brush corn pancakes again with thin tomato sauce, sprinkle grated Gruyère and top with mozzarella slices. Bake in preheated oven at 220°C (middle rack) for about 20 minutes until golden.

5. 5.

   Whisk heavy cream until smooth and serve alongside.