Name: Air Fryer Mexican Tortilla Bowl
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 large flour wrap/tortilla (see tips); 5 eggs; ½ small red capsicum, diced; ½ small red onion, thinly sliced; ½ cup frozen corn, defrosted; ½ cup (60g) grated Mexican cheese; ½ cup chopped coriander, extra leaves to serve; 1 tsp Mexican spice blend; Light sour cream & Mexican salsa dip, to serve

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Air Fryer Mexican Tortilla Bowl

Credit

Whisk Media Group

Credit

Whisk Media Group

1 large flour wrap/tortilla (see tips)
5 eggs
½ small red capsicum, diced
½ small red onion, thinly sliced
½ cup frozen corn, defrosted
½ cup (60g) grated Mexican cheese
½ cup chopped coriander, extra leaves to serve
1 tsp Mexican spice blend
Light sour cream & Mexican salsa dip, to serve

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Press tortilla into the base and up sides of a 20cm x 5cm high (about 3 cup capacity) round ovenproof dish that will fit inside your air fryer basket.
Air-fry on 180C for 4 minutes. Carefully remove bowl and turn crisp tortilla over and place inside bowl so base is facing up. Air-fry for 1-2 minutes until base is crisp. Turn back over in bowl. Press down any puffed tortilla.
Meanwhile, whisk eggs in a large bowl. Season. Add capsicum, onion, corn, cheese, coriander and Mexican spice blend. Stir until combined. Transfer to a jug. Pour into prepared tortilla.
Air-fry at 180C for 15 minutes. Cover with foil and air-fry for a further 15 minutes or until golden and set. Leave in air fryer for 20 minutes to cool before cutting.
Serve topped with sour cream and salsa. Top with extra coriander. Cut into wedges and serve.

Tips & Hints:

We used Mission wraps - approximately 26cm.
Make this a meal with a crisp salad or coleslaw.
You could also add extra vegetables such as 2/3 cup steamed diced sweet potato or use a bag of frozen peas and corn.
No air fryer? Bake at the same temp using two ovenproof dishes.
If foil lifts in the air fryer, weigh it down with metal cutlery and remove with an oven mitt. A silicone air-fryer liner also helps keep foil in place.
Make a wide foil sling to lift the bowl out of the air fryer easily.
To boost the fibre even further use wholemeal wraps.

Press tortilla into the base and up sides of a 20cm x 5cm high (about 3 cup capacity) round ovenproof dish that will fit inside your air fryer basket.
Air-fry on 180C for 4 minutes. Carefully remove bowl and turn crisp tortilla over and place inside bowl so base is facing up. Air-fry for 1-2 minutes until base is crisp. Turn back over in bowl. Press down any puffed tortilla.
Meanwhile, whisk eggs in a large bowl. Season. Add capsicum, onion, corn, cheese, coriander and Mexican spice blend. Stir until combined. Transfer to a jug. Pour into prepared tortilla.
Air-fry at 180C for 15 minutes. Cover with foil and air-fry for a further 15 minutes or until golden and set. Leave in air fryer for 20 minutes to cool before cutting.
Serve topped with sour cream and salsa. Top with extra coriander. Cut into wedges and serve.

Tips & Hints:

We used Mission wraps - approximately 26cm.
Make this a meal with a crisp salad or coleslaw.
You could also add extra vegetables such as 2/3 cup steamed diced sweet potato or use a bag of frozen peas and corn.
No air fryer? Bake at the same temp using two ovenproof dishes.
If foil lifts in the air fryer, weigh it down with metal cutlery and remove with an oven mitt. A silicone air-fryer liner also helps keep foil in place.
Make a wide foil sling to lift the bowl out of the air fryer easily.
To boost the fibre even further use wholemeal wraps.

Press tortilla into the base and up sides of a 20cm x 5cm high (about 3 cup capacity) round ovenproof dish that will fit inside your air fryer basket.
Air-fry on 180C for 4 minutes. Carefully remove bowl and turn crisp tortilla over and place inside bowl so base is facing up. Air-fry for 1-2 minutes until base is crisp. Turn back over in bowl. Press down any puffed tortilla.
Meanwhile, whisk eggs in a large bowl. Season. Add capsicum, onion, corn, cheese, coriander and Mexican spice blend. Stir until combined. Transfer to a jug. Pour into prepared tortilla.
Air-fry at 180C for 15 minutes. Cover with foil and air-fry for a further 15 minutes or until golden and set. Leave in air fryer for 20 minutes to cool before cutting.
Serve topped with sour cream and salsa. Top with extra coriander. Cut into wedges and serve.

Tips & Hints:

We used Mission wraps - approximately 26cm.
Make this a meal with a crisp salad or coleslaw.
You could also add extra vegetables such as 2/3 cup steamed diced sweet potato or use a bag of frozen peas and corn.
No air fryer? Bake at the same temp using two ovenproof dishes.
If foil lifts in the air fryer, weigh it down with metal cutlery and remove with an oven mitt. A silicone air-fryer liner also helps keep foil in place.
Make a wide foil sling to lift the bowl out of the air fryer easily.
To boost the fibre even further use wholemeal wraps.

Nutrition Information

Per adult serving (280g including sour cream and salsa)

Energy: 1600kJ

Calories: 382kcal

Protein: 20g

Fat Total: 22g

Fat Saturated: 10g

Carbs: 25g

Sugars: 6g

Fibre: 4g

Sodium: 715mg

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