Baked Vegetable, Cottage Cheese, and Egg Wrap
Translated from Spanish, the language of the reel.
Anya 🇬🇧🇺🇸🇩🇪 cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A wrap-style base made with potato, carrot, zucchini, cottage cheese, shredded cheese, and egg. It is baked until firm and crispy, then filled with herb quark cheese, fresh lettuce, and onion.
- Time
- 45 minutes
- Equipment
- Oven
- Good for
- Lunch, dinner, or snacks
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 180 g
- 60 g
- 200 g
- 200 g
- 150 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 1.02 kg before cooking, which is about 510 g per serving.
Steps
Preheat the oven to 200 °C (400 °F). Line a baking sheet with wax paper or parchment paper.
Grate the potato, carrot, and zucchini. Lightly press the grated zucchini to remove excess liquid so the base does not become watery.
Place the grated vegetables in a large bowl. Add the cottage cheese, part of the shredded cheese, the three eggs, and salt to taste.
Mix very well until you have a uniform, moist, and well-combined mixture.
Pour the mixture onto the prepared baking sheet and spread it with a spatula into an even, thin layer approximately 5 mm thick.
Sprinkle the remaining shredded cheese evenly over the top.
Bake for approximately 25 to 30 minutes, until the surface is golden, the cheese is gratinated, and the base feels firm to the touch.
Remove the baking sheet from the oven. Carefully turn the base onto another sheet of parchment paper or a clean surface so you can fill it without breaking it.
Spread the herb quark cheese over the entire surface of the baked base, creating an even layer.
Arrange the fresh lettuce leaves on top.
Add the thinly sliced onion, distributing it evenly.
Carefully roll up the base, starting from one of the long sides and gently pressing to form a compact roll. Cut it into portions and serve immediately to preserve the crispy texture.
Notes
The transcript does not specify the size of the cottage cheese package, the exact amount of cheese, the temperature, or the baking time; these quantities and times are practical estimates. If the base breaks when turning it over, let it cool for a few minutes before handling it. For a crispier texture, spread the mixture as thinly and evenly as possible.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 439
- Protein
- 37 g
- Carbs
- 31 g
- Fat
- 20 g
- Fiber
- 5 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook