{"id":13039,"date":"2026-06-24T11:16:01","date_gmt":"2026-06-24T11:16:01","guid":{"rendered":"https:\/\/delinoprofessional.be\/?p=13039"},"modified":"2026-09-04T09:28:06","modified_gmt":"2026-09-04T09:28:06","slug":"mexicaanse-herfsttortilla","status":"publish","type":"post","link":"https:\/\/delinoprofessional.be\/nl\/gerechten\/mexicaanse-herfsttortilla\/","title":{"rendered":"Mexicaanse herfsttortilla"},"content":{"rendered":"

 <\/p>\n

<\/div>

<\/br>\n
\n \n
\n \n
\n
\"\"<\/div>\n <\/div>\n\n \n
\n

Ingredients<\/h3>
  • 4<\/span> tortilla\u2019s<\/span><\/li>
  • 6<\/span> chipolata\u2019s<\/span><\/li>
  • 400<\/span> g<\/span> jonge spinazie<\/span><\/li>
  • 2<\/span> zoete aardappelen<\/span><\/li>
  • 200<\/span> g<\/span> ma\u00efs<\/span><\/li>
  • D\u00e9lino Salsa Azteca<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n <\/div>\n\n \n
    \n

    Instructions<\/h3>
    • Verwarm de oven voor op 200\u00b0C. Schil de zoete aardappel, snijd in blokjes en verdeel over een bakplaat. Besprenkel met olijfolie, kruid met peper en grof zout en rooster 20 \u00e0 25 minuten tot ze goudbruin en gaar zijn.<\/div><\/li>
    • Bak de chipolata\u2019s goudbruin en snij in grove schuine stukken.<\/div><\/li>
    • Beleg de tortilla's met jonge spinazie, geroosterde zoete aardappel, ma\u00efs en chipolata. Werk royaal af met D\u00e9lino Salsa Azteca.<\/div><\/li><\/ul><\/div><\/div>\n <\/div>\n<\/div><\/div><\/div>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

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