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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This sounds like a great way to use day-old tortillas. This is a flexible recipe where you can add leftover vegetables and cooked meat to the tomato sauce and eggs. From Extending the Table. Ingredients:
12 (5 inch) corn tortillas |
1/2 cup oil |
1 garlic clove, minced |
1/4 cup onion, chopped |
2 eggs, beaten |
2 medium tomatoes or 1 cup canned tomato |
1 -2 fresh green chilies or 2 -3 drops tabasco sauce or 1/2 teaspoon chili powder |
1 teaspoon salt |
Directions:
1. In blender, make a smooth sauce of tomatoes, chili seasoning of your choice and salt.
2. Set aside.
3. Tear tortillas into 1-inch strips then tear the strips into bit-size trangle or square pieces.
4. In a large frying pan heat oil.
5. In batches fry tortilla pieces until they are golden brown, approximately 3-5 minutes.
6. Drain on paper towel.
7. Remove excess oil from frypan and saute garlic and onion briefly.
8. Add tortilla pieces.
9. Pour eggs and tomato sauce over ingredients in frypan.
10. Cook over low heat 10-15 minutes, stirring as little as possible, until liquid is absorbed and mixture appears fairly dry.
11. Sprinkle cheese over the top.
12. Remove from heat and cover until cheese melts.
13. SERVING SUGGESTION: serve with fresh fruit and green salad.
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