Mexican Fritatta

Posted by francis keyser Sunday, August 9, 2009
Taste Level: VG
Cost: $20 and under
Serves: 2-4
Prep Time: 5-10 min.
Cook Time: 15-20 min.
Difficulty: 1

I didn't really create this recipe. We just had the ingredients that were going to go bad and needed to get rid of them. So I just thought up a quick idea that used them all. I started out browning the chorizo and after that I realized I could fry the tortillas in the oil and from their I just kept adding the ingredients and decided I could make it a Fritatta. That is really all there was to it. I did not add any seasonings and if I was to have it again, I wouldn't. We liked it just how it was. The chipotle in the cheddar, the chorizo and the cilantro all lend there ample flavors to this meal perfectly. I really loved how the torillas got so crispy that you were able to pick up the slices and eat them like toast!

Ingredients:
1/3-1/2 cup Chorizo
1/4 cup Chipotle cheddar (shredded)
1/4 cup white cheddar (shredded)
5 egg whites egg
4 6 inch corn tortillas
1 green onion (chopped)
1 tbsp fresh cilantro (chopped)

In a 10 inch skillet brown chorizo over medium heat (5-7 minutes.) Remove chorizo and drain all but 1 1/2 tsp of the oil. Moisten tortillas with a little water on each side (about 1/4 tsp per tortilla) and then lay into skillet forming a (t) shape. Spread out chorizo, pour in egg, sprinkle cilantro, sprinkle in cheeses and then spread green onions over the top. Cover and cook for 5-7 minutes or until egg is done (go ahead and start preheating your broiler.)

Uncover fritatta and place on rack nearest broiler. Cook for 2-3 minutes, remove from broiler and let cool for 2-3 minutes before serving warm. Tortillas should be almost as crisp as chips!

Cut into 4 pieces and serve to 4 people for a light breakfast with fruit or cut in half and serve to two for a filling breakfast with juice.

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