Tortilla with Roast Codfish and Sautéed vegetables

• Makes 6 tortillas
• 1 tin of roasted codfish
• 6 tortillas
• 1 onion
• ½ yellow pepper
• ½ red pepper
• ½ green pepper
• 2 carrots
• ½ red cabbage
• 1 avocado
• ½ mango
• Juice of ½ lime
• Black pepper
• 1 tablespoon of extra virgin olive oil
• For the mayonnaise
• 120 g of mayonnaise
• 150 g of unsweetened natural yoghurt
• 1 teaspoon of Tabasco sauce
• 1 teaspoon of paprika
• Juice of ½ lime
• Chives

Preparation 

Wash the vegetables thoroughly. Cut the peppers, cabbage, and carrots into strips and the onion into thin slices. 

In a frying pan, heat three tablespoons of extra virgin olive oil with salt and black pepper. Add the vegetables and cook for around ten minutes (the vegetables should still be crunchy, though).  

In a bowl, mix the mayonnaise with the yoghurt, Tabasco sauce, paprika, and lime juice. Set aside. Peel the avocado and the mango and dice them. Mix with the lime juice, a pinch of black pepper, and olive oil.  

Warm the tortillas in a frying pan for a few minutes. Transfer to the plates and fill, starting with the vegetables, then the codfish, diced mango and avocado, and finally, the lime mayonnaise. Finish off with the chopped chives.