Cheese and Ham Tortilla with Asparagus and Chives - photo 1
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Cheese and Ham Tortilla with Asparagus and Chives

Breakfasts Main Dishes 15 min Easy 20 wyświetleń ~20.89 PLN * - (0)
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Description

A delicate, quick breakfast that combines the classic pairing of cheese and ham with a spring touch of fresh asparagus and chives. The tortillas are filled with melted cheese and thinly sliced ham, while the crispy, slightly roasted asparagus adds freshness and texture. The dish is served with a simple sour cream and mustard sauce that balances the richness of the cheese. This is a suggestion for those who want something quick yet unique — perfect for a weekend breakfast, a coffee gathering, or a light lunch. Appearance: golden tortillas cut in half, green accents of asparagus and chives, and a dollop of sauce.

Ingredients Used

Ingredients (11)

Servings:
2
  • Wheat tortilla 5.3 szt. (~240 g)
  • Cheese 120 g
  • Cooked ham 120 g
  • Asparagus 200 g
  • Rapeseed oil 15 g
  • 18% cream 60 ml
  • Mustard 15 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.1 pęczków (~10 g)
  • Arugula 40 g
💰 Szacowany koszt dania: ~20.89 PLN (10.44 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take out all the ingredients. Grate the cheese on a coarse grater (it melts easier). Layer the ham and cut it into strips about 1 cm wide. Turn the asparagus and snap off the woody ends (they will break at the natural breaking point); if the stalks are thick, cut them in half lengthwise. Finely chop the chives.

Ingredients: Cheese, asparagus, Chives
Use a cutting board and a sharp knife. A grater with large holes and a chef's knife will speed up the process. If you don't have a grater, slice the cheese into thin pieces.

Sauce

2

In a small bowl, combine 18% cream with mustard in a 4:1 ratio (e.g., 60 g of cream and 15 g of mustard). Mix with a whisk or spoon until you achieve a smooth, creamy consistency. Season with a pinch of salt and pepper to taste (start with a little, adjust later).

Ingredients: 18% cream, Mustard, Salt, Black pepper
Use a small bowl and a spoon or whisk. The sauce can be made in advance and stored in the fridge for up to 1-2 hours. If you want a lighter sauce, use natural yogurt instead of cream.

Frying asparagus

3

Heat a skillet over medium heat. Pour in 1 tablespoon of canola oil and wait 30 seconds until the oil starts to shimmer slightly. Add the asparagus and sauté for 3–4 minutes, stirring every 30 seconds, until they are bright green, slightly browned, and tender - they should be soft when pierced with a fork, but not mushy. At the end, season with a pinch of salt and a bit of pepper.

Ingredients: Rapeseed oil, asparagus, Salt, Black pepper
Use a pan with a diameter of 24–28 cm. A wooden spatula is best for stirring. If the shoots are thick, fry for 4–5 minutes; thin shoots will only need 2–3 minutes. Do not overcook — they will lose their firmness.

Assembling the tortilla

4

Lay the tortilla on a board. On half of each tortilla, first place a layer of grated cheese (about 30 g of cheese per tortilla), then add slices of ham (about 30 g of ham) so that they do not extend beyond the edge. On top, place a few sautéed asparagus (3–4 thin spears or pieces of thicker ones). If you are using arugula, place a few leaves inside the tortilla. Fold the tortilla in half, pressing the edges with your fingers to seal the ingredients together.

Ingredients: Wheat tortilla, Cheese, asparagus, Arugula
The best is a large cutting board and a flat spoon for spreading the cheese. Do not fill the tortilla to the max — too much filling will make folding and frying difficult.

Sautéing and melting cheese

5

Heat a clean skillet over medium heat (dry or with a little oil/butter if you want a crispy crust). Place the folded tortilla in the skillet and cook for 1.5–2 minutes on each side, pressing down with a wide spatula, until the tortilla is golden brown and the cheese starts to melt (when you gently lift the edge, you should see the cheese stretching). The time depends on the thickness of the tortilla and the intensity of the heat — do not set the flame too high to avoid burning.

Ingredients: Wheat tortilla, Cheese
Use a 26 cm non-stick pan or an electric grill. A wide steel or wooden spatula is best for pressing. If the cheese isn't melting, cover the pan for 30–40 seconds to retain the heat.

Finishing and serving

6

Transfer the sautéed tortillas to a board, wait 30 seconds (easier to cut). Cut each tortilla into halves or triangles. On a plate, place a few arugula leaves (if using), arrange the cut tortillas, drizzle with a small amount of the cream-mustard sauce, and sprinkle with chopped chives. Serve immediately for gooey cheese.

Ingredients: Wheat tortilla, Arugula, 18% cream, Mustard, Chives
Use a sharp knife or a pizza cutter to cut evenly. A plate with a diameter of 24 cm is suitable for a single serving; for two plates, divide the tortillas evenly.

Final tips

7

If you are preparing more servings, keep the finished tortillas in a slightly warmed oven (about 80°C) on a rack so they don't get soft. Additionally, you can serve ketchup, pickles, or a slice of lemon on the side for a flavor contrast.

Do not store the tortillas for long after folding — the moisture from the filling will make the tortilla rubbery. It’s better to reheat them briefly in a pan.

Fun Fact

💡

The tortilla with flexible fillings is a quick adaptation of Mexican flatbreads to Polish tastes; the addition of asparagus is a seasonal touch, popular in Polish spring cuisine.

Best for

śniadanie weekendowe lekki lunch

Tips

🍽️ Serving

Serve immediately while the cheese is still gooey. A fresh salad of tomatoes and cucumbers or a bowl of creamy soup pairs well with the tortillas. For kids, cut the tortillas into smaller triangles for finger food.

🥡 Storage

Store leftovers in the fridge for up to 24 hours in a closed container. To reheat: sauté in a dry pan for 1–2 minutes on each side or in the oven for 8–10 minutes at 180°C to restore crispness. Microwaving is not recommended — the tortilla will become soft.

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