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Ingredients
- For the Salsa Verde:
- 3 tablespoons oil
- 4 corn tortillas, quartered
- 1/3 cup white onion, diced
- 1 serrano pepper, minced
- 3 large eggs
- 3 tablespoons milk
- Salt and pepper to taste
- 1 cup salsa verde (see below)
- Cilantro for garnish
- Queso fresco, crumbled (optional)
- 4 to 5 tomatillos, quartered (remove husks and rinse)
- 1 jalapeño or serrano, stem removed
- 1 quarter of white onion
- 2 tablespoons chopped cilantro
- Salt to taste
Preparation
Step 1
1. Heat the oil in a large nonstick skillet. Fry the tortillas until crispy on both sides. Add the onions and serrano chile and cook for 1 to 2 minutes. At the same time, in a glass bowl, add the tomatillos, jalapeño and quartered onion. Cover with paper towel and cook in microwave for 5 to 7 minutes. Remove from microwave and let cool slighty. Transfer salsa ingredients to blender, adding 2 tablespoons of cilantro and 1/2 teaspoon of salt. Blend until smooth, taste for salt.
2. Whisk the eggs and milk together and season lightly with salt and pepper. Pour in egg mixture to skillet, turning skillet so eggs coat the pan evenly. Cover pan and reduce heat cooking just until eggs set. Pour 1/2 cup salsa verde on one side of omelette, fold over to cover salsa. To serve, divide in two, top with more salsa verde and garnish with cilantro. Serve with warm tortillas or crusty bread. Yields 2 servings.