Chili Cheese Tortilla with Salsa


  • 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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