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Heat olive oil in a skillet over medium heat. Add onion and red bell pepper. Cook until soft (about 5 minutes). Add paprika, black pepper, salt, and grated zucchini. Cook 3–4 minutes more.
Mix tuna and eggs:
In a bowl, combine tuna, eggs, mozzarella, and cheddar cheese. Mix well.
Combine:
Add sautéed vegetables to the tuna-egg-cheese mixture. Stir to combine.
Assemble tortillas:
Spoon the mixture evenly over the mini tortillas.
Bake or pan-cook:
Oven method: Bake at 180°C (350°F) for 12–15 minutes, or until set and golden.
Pan method: Cook on a non-stick pan over low heat, covered, for about 8 minutes.
Serving and Storage Tips:
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