Ingredients:

For the Vegetable Filling:

• 1 broccoli, chopped into florets
• Vegetable oil (for frying)
• 1 onion, chopped
• 1 yellow bell pepper, diced
• Salt, to taste
• Black pepper, to taste
• 2 potatoes, peeled and diced

For the Assembly:

• 2 large tortillas
• 100g mozzarella cheese, grated
• Preheat oven to 180°C (356°F)

For the Bechamel Sauce:

• 50g butter
• 50g flour
• 500ml milk
• A pinch of nutmeg
• Salt, to taste
• 30g Parmesan cheese, grated

Step-by-Step Preparation:

Step 1: Prepare the Vegetables

1. Fry the Broccoli: Heat a small amount of vegetable oil in a frying pan over medium heat. Add the broccoli florets and fry for about 2 minutes until they begin to soften. Remove from the pan and set aside.
2. Sauté the Onion and Pepper: In the same pan, add the chopped onion and fry for another 2 minutes until it becomes translucent. Next, add the diced yellow pepper and fry for 3 minutes until the pepper softens. Season with salt and pepper to taste. Remove from heat.
3. Cook the Potatoes: In a separate pan, heat more vegetable oil and add the diced potatoes. Fry them until golden brown and crispy on the outside, about 7-10 minutes. Stir occasionally to prevent sticking. Season with salt and pepper.
4. Combine the Vegetables: Once the potatoes are golden, mix the fried broccoli, onion, and yellow pepper with the potatoes. Set the vegetable mixture aside.

Step 2: Prepare the Bechamel Sauce

1. Melt the Butter: In a medium saucepan, melt the 50g of butter over low heat.
2. Make the Roux: Add the 50g of flour to the melted butter and whisk continuously to form a smooth paste (this is called a roux). Cook the roux for about 1-2 minutes until it becomes lightly golden but not browned.
3. Add the Milk: Gradually pour in the 500ml of milk while whisking continuously to prevent lumps from forming. Keep stirring until the sauce thickens and coats the back of a spoon.
4. Season the Sauce: Add a pinch of nutmeg and salt to taste. Stir in the 30g of grated Parmesan cheese until melted and smooth. Remove the Bechamel sauce from the heat and set aside.

Step 3: Assemble the Tortilla

1. Prepare the Tortilla Layers: Lay one tortilla flat in a baking dish. Spread half of the sautéed vegetable mixture evenly across the tortilla.
2. Add Mozzarella: Sprinkle 50g of the grated mozzarella cheese on top of the vegetables.
3. Layer Again: Place the second tortilla on top of the first layer. Spread the remaining vegetables over the second tortilla and sprinkle the rest of the mozzarella cheese on top.

Step 4: Bake the Dish

1. Add Bechamel Sauce: Pour the prepared Bechamel sauce evenly over the top layer of the tortilla and vegetables.
2. Bake: Place the baking dish in the preheated oven (180°C/356°F) and bake for 35 minutes, or until the cheese on top is melted, bubbly, and golden brown.
3. Cool and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Cut into slices and serve hot.

Cooking Tips:

• Tortilla Substitutes: If you don’t have tortillas on hand, you can use pita bread, flatbreads, or even layers of thinly sliced potatoes as an alternative.
• Vegetable Variations: Feel free to use other vegetables like zucchini, spinach, or mushrooms in place of the broccoli or bell pepper.
• Crispy Top: For an extra crispy top layer, you can sprinkle some breadcrumbs mixed with Parmesan cheese over the top before baking.
• Cheese Alternatives: If you prefer, you can swap out mozzarella for other cheeses such as cheddar, Gouda, or a combination of your favorite melting cheeses.

Nutritional Facts (Approximate per Serving):

• Calories: 350 kcal
• Carbohydrates: 45g
• Protein: 14g
• Fat: 15g
• Fiber: 6g
• Sugar: 4g

FAQs:

1. Can I make this dish gluten-free?
Yes, you can substitute the wheat tortillas with gluten-free tortillas and use a gluten-free flour blend for the Bechamel sauce.

2. Can I add meat to this recipe?
Certainly! You can add cooked chicken, sausage, or ground beef to the vegetable layers to make it a more substantial meal.

3. How long does this dish last in the fridge?
This dish can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the oven or microwave.

4. Can I freeze the leftovers?
Yes, you can freeze the assembled (but unbaked) dish for up to 1 month. When ready to eat, defrost it in the fridge overnight and bake as instructed.

5. What can I serve with this baked tortilla dish?
This dish pairs well with a simple side salad, garlic bread, or a light soup for a complete meal.

Conclusion:

Baked Vegetable Tortilla with Mozzarella and Bechamel Sauce is a versatile and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. The combination of crispy tortillas, tender vegetables, gooey mozzarella, and rich Bechamel sauce makes this dish incredibly comforting and flavorful. Perfect for family meals or gatherings, this recipe allows for customization with different vegetables, meats, or cheeses to suit your preferences. Enjoy this delicious, easy-to-make meal and don’t forget to experiment with your favorite ingredients!