Egg Tortilla with Cumin Sour Cream

By DreiFromBK

Ingredients

• 2 tablespoons sour cream
• Pinch of ground cumin
• Kosher salt
• 1 teaspoon extra-virgin olive oil
• 2 large eggs, beaten
• 1 corn tortilla
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese
• Chopped chives and chopped pitted green olives, for garnish

Details

Servings 1
Cooking time 12mins
Adapted from foodandwine.com

Preparation

Step 1

In a small bowl, mix the sour cream with the cumin and season with salt. In a 6-inch skillet, heat the olive oil. Add the eggs and cook over moderate heat without stirring, until set at the edges, about 1 minute. Place the tortilla over the eggs, press gently and cook until the eggs are just set, about 2 minutes. Flip the eggs and tortilla and sprinkle on half of the cheese. Cook until the tortilla is golden on the bottom, about 2 minutes. Slide the tortilla onto a plate. Top with the remaining cheese and garnish with chives and olives. Serve with a dollop of the cumin sour cream.