Mexican Tortilla Frittata

By naqgal90

Ingredients

• Share:
• Print
• For the Tor-tata:
• 12 eggs
• 1/2 cup heavy cream
• Salt and pepper
• 2 1/2 cups shredded sharp cheddar
• 2 tablespoons seeded, puréed chipotle in adobo sauce*
• Zest of 1 lime
• 2 handfuls cilantro, chopped
• 6 About 6 cups tortilla chips, about 1 bag
• 1 tablespoon unsalted butter
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• For the Sautéed Peppers and Onions:
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, grated or chopped
• 1 handful cilantro, chopped
• Salt and pepper
• For the Tomato Avocado Salad:
• 2 ripe tomatoes, sliced into wedges
• 1 ripe avocado, sliced
• 1/2 red onion, thinly sliced
• Juice of 1 lime
• A small handful cilantro leaves, for garnish

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

Yields: 4-6

Preparation

For the Tor-tata:

Preheat oven to 350ºF.

In a large mixing bowl, whisk the eggs, heavy cream, salt and pepper. Stir in the cheddar, chipotle in adobo, lime zest and cilantro. Fold in tortilla chips, making sure all the chips are evenly coated and let stand for 10 minutes.

Heat butter and EVOO in a medium skillet over medium-high heat. After 10 minutes, pour egg mixture into the hot skillet and lower the heat to medium-low. Cook 5 minutes then transfer to oven and cook 10-12 minutes, or until set in center.

Serve hot with sautéed peppers, onion and cilantro or room temperature with a tomato and avocado salad alongside.

*Chipotles in adobo come as whole peppers in a can. To purée, transfer to a food processor or blender and run until smooth. Leftovers can be frozen for future usage.

For the Sautéed Peppers and Onions:

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO. Add the peppers, onion and garlic to the pan, and cook until the veggies are tender, 7-8 minutes. When the veggies are tender, season with cilantro, salt and pepper.

Serve on top of hot Mexican Tortilla Frittata.

For the Tomato Avocado Salad:

Mix together tomatoes, avocado and red onion and dress with salt, pepper and lime juice. Garnish with cilantro.

Serve alongside room temperature Mexican Tortilla Frittata.

Comment on this recipe

comments

Please enable JavaScript to view the comments powered by Disqus.

blog comments powered by Disqus

For the Tor-tata:

Preheat oven to 350ºF.

In a large mixing bowl, whisk the eggs, heavy cream, salt and pepper. Stir in the cheddar, chipotle in adobo, lime zest and cilantro. Fold in tortilla chips, making sure all the chips are evenly coated and let stand for 10 minutes.

Heat butter and EVOO in a medium skillet over medium-high heat. After 10 minutes, pour egg mixture into the hot skillet and lower the heat to medium-low. Cook 5 minutes then transfer to oven and cook 10-12 minutes, or until set in center.

Serve hot with sautéed peppers, onion and cilantro or room temperature with a tomato and avocado salad alongside.

*Chipotles in adobo come as whole peppers in a can. To purée, transfer to a food processor or blender and run until smooth. Leftovers can be frozen for future usage.

For the Sautéed Peppers and Onions:

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO. Add the peppers, onion and garlic to the pan, and cook until the veggies are tender, 7-8 minutes. When the veggies are tender, season with cilantro, salt and pepper.

Serve on top of hot Mexican Tortilla Frittata.

For the Tomato Avocado Salad:

Mix together tomatoes, avocado and red onion and dress with salt, pepper and lime juice. Garnish with cilantro.

Serve alongside room temperature Mexican Tortilla Frittata.