Chilli Cheese Toritilla with Salsa

By devogirl

Good warm or cold, this is like a quiche without the pastry base. Cheese and Chillies are more than a match for each other.

Ingredients

• Salsa:
• 3 Tbsp olive oil
• 1 small onion, thinly sliced
• 2-3 fresh green jalapeno chillies, sliced
• 7 oz cold cooked potato, thinly sliced
• 1 cup grated cheddar cheese
• 6 eggs, beaten
• salt and pepper
• fresh herbs to garnish
• 1 1/4 lb tomatoes, peeled, seeded and finely chipped
• 1 fresh mild green chilli, seeded and finely chopped
• 2 garlic cloves, crushed
• 3 Tbsp chopped fresh coriander
• juice of 1 lime
• 1/2 tsp salt

Details

Servings 4

Preparation

Step 1

1. First, make the salsa. Put the tomatoes in a bowl and add the chilli, garlic, coriander, lime juice and salt. mix well and set aside.

2. Heat half the oil in a large pan and gently fry the onion and jalapenos, stirring occasionally for 5 mins. until softened. Add the potato and cook for 5 mins more until lightly browned, taking care to keep the slices whole.

3. Using a draining spoon, transfer veggies to a warm plate. Wipe pan and add remaining oil. Heat well, return veggies to pan and season to taste. Scatter the cheese over the top.

4. Pour in the eggs, making sure they seep under the veggies. Cook over gentle heat until set. Serve in wedges, garnished with fresh herbs, with salsa on the side.