Bento fillers: Mini Tortillas

After reading this post from shadienshyre I decided to use up some leftovers from our camping trip and turned a lonely courgette, a yellow pepper and a little bit of chorizo into mini tortillas. I fried the pepper with diced chorizo and the courgette with half an onion and filled it in the muffin moulds. Then I mixed 3 eggs with about half a cup of milk, poured it over the fillings and baked it at 180°C for 20 min.

The first two will make their way into tomorrows lunch box and the rest will find a place in the freezer. I haven’t frozen tortillas before, so I hope the will stay fine and add to my slowly growing bento stash.

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