Chili Cheese Tortilla with Salsa
Ingredients
3 tbs olive oil | ||
1 small onion, thinly sliced | ||
3 jalapeno peppers, sliced | ||
1/2 lb potatoes, chilled and sliced | ||
1 cup Mexican queso blanco cheese | ||
6 eggs beaten | ||
kosher salt and fresh cracked black pepper | ||
fresh herbs for garnish | ||
1/4 lb tomatoes, peeled, seeded and finely diced | ||
1 green Chile, seeded and chopped | ||
2 garlic cloves, crushed | ||
1/2 small onion, chopped | ||
3 tbs fresh cilantro, chopped | ||
juice of 1 lime | ||
1 tsp kosher salt |
- To make the salsa combine all ingredients in a non metallic bowl and mix well. Set aside.
- To make the tortilla, heat half the oil in a large omelette pan.
- Add the onion, jalapenos and cook over low heat, stirring occasionally, for 5 minutes until softened.
- Add the sliced potato and cook for a further 5 minutes, or until lightly browned, taking care to keep the slices whole.
- Transfer the vegetables to a warm plate.
- Wipe the pan with kitchen paper, then pour in the remaining oil.
- Heat well and return the vegetable mixture to the pan. Sprinkle grated cheese evenly over the top.
- Pour the beaten eggs, making sure that they seep underneath the vegetables.
- Cook tortilla over a low heat until set.
- Serve in wedges garnished with fresh herbs and the salsa on the side.
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