The Matzo Tortilla (a.k.a. Prezhenitsa/ Преженица)

ground meat

🥗Healthier: lean turkey

💰Cheaper: canned beans

Canned beans provide a protein-rich filling at a lower cost.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

Dice one or two yellow onions depending on their size.

Set a 10-inch skillet over medium heat and add 2 tablespoons of butter and 2 tablespoons of olive oil.

Add the onions and a generous pinch of salt; cook stirring occasionally for about 20 minutes until completely translucent and tender.

While the onions are cooking, break up 4 squares of matzah into pieces and cover with cold water; let sit for 5-10 minutes until almost pliable but not soggy.

Drain the matzah in a colander and squeeze with your hands to remove excess water.

Wipe out the bowl used to soak the matzah and break 3 eggs into it; beat the eggs thoroughly.

Add the drained matzah, a generous pinch of salt, and some black pepper to the eggs; mix well.

Add the cooked onions to the mixture and mix again, tasting for salt.

Set an 8-inch non-stick pan over medium heat and add about 1 tablespoon of olive oil; wait for it to get hot.

Dump the matzah mixture into the pan and flatten it out, smoothing the top and tucking in the sides.

Cover and brown slowly on moderate heat for about 7 minutes until the first side is browned.

Check if the first side is brown; if not, give it another couple of minutes.

To flip, preheat a 10-inch non-stick skillet, then dump the matzah mixture into it to brown the second side without covering the pan.

Brown the second side for at least 5 minutes to allow the center to finish cooking; check the center temperature to ensure it reaches 170°F.

Slide the finished matzah tortilla onto a plate and let it cool for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens