Tortilla Stack with “Egg Yolk Sauce”

Tortilla Stack with “Egg Yolk Sauce”

A gluten-free twist on pancakes

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 13 Apr '15

Serves: 2

Prep time: 30 min


Gluten free tortillas:

  • 3/4 cup warm water
  • 1 cup gluten free flour
  • 1 cup corn flour
  • 1/2 tsp sea salt
  • 1/5 cup oil for the dough and 1 tbsp for the pan


  • 1 avocado
  • 12 cherry tomatoes
  • 1 hand full fresh coriander
  • 1 spoon lemon juice
  • Salt and pepper
  • 2 eggs


  1. Cut the tomatoes and avocado in thin slices and sprinkle lemon juice over the avocado slices. Wash and chop the coriander and set aside. 
  2. Combine all tortilla ingredients and mix together until you get a smooth dough. If it’s still too sticky, use a bit more flour. Using a well-floured working surface, form little balls and stretch them to tortilla-sized pieces. Heat a bit of oil in a pan and fry each tortilla for 2 minutes on each side. Prepare all and keep warm. 
  3. Pan-fry the tomatoes and season with salt and pepper.
  4. Fry 2 eggs and get your tortilla stacks ready: starting with a tortilla on the bottom, create layers of tortilla and avocado/tomato/coriander mix until you have 3-4 tortillas on top of each other – each layer containing a good amount of tomatoes and avocado as well as some fresh coriander. Place the fried egg on top with the egg yolk still runny. Cut into the egg yolk and enjoy.

Nutrition Nation Tip:

Make the tortillas slightly bigger than a fried egg, so that one egg is sufficient for one small tortilla stack. If you prefer bigger tortillas, place two fried eggs on top of one stack so you have enough sauce.




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