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.




20 min


10 min


No Comments

    Leave a Reply


    Skill Level