Chili Cheese Tortilla with Fresh Tomato Salsa Recipe
Chili Cheese Tortilla with Fresh Tomato Salsa Recipes
Ingredients :
45ml sunflower or olive oil
1 small onion, thinly sliced
2-3 green jalapeņo chilies, seeded and
sliced
200g cold cooked potato, thinly sliced
115g grated cheese (use a firm but not
hard cheese, such as Double Gloucester)
6 eggs, beaten
salt and freshly ground black pepper
Parmesan Shavings, to garnish
For the Salsa
500g tomatoes, peeled, seeded and finely
chopped
1 mild green chili, seeded and finely
chopped
2 garlic cloves, crushed
45ml chopped fresh coriander
juice of 1 lime
2.5ml salt
Method :
To make the
fresh tomato salsa, put the tomatoes in a bowl and add the chopped
chili, garlic, chopped fresh coriander, lime juice and salt. Stir the
mixture well and set aside. Heat 15ml of the oil in a large omelets pan
and gently fry the onion and jalapeņos for 5 minutes, stirring until
softened. Add the potato and cook for 5 minutes until lightly browned,
keeping the slices whole.
Using a
slotted spoon, transfer the cooked vegetables to a warm plate. Wipe the
pan with kitchen paper, then add the remaining oil and heat until really
hot. Return the vegetables to the pan, scatter the cheese over the top
and season with salt and freshly ground black pepper.
Pour in the
beaten eggs, making sure that they seep under the vegetables. Cook over
a low heat, without stirring, until the eggs are set. Serve the tortilla
hot or cold, cut into wedges, garnished with Parmesan shavings, and with
the fresh tomato salsa on the side. Good warm or
cold, this is like a sliced potato quiche without the pastry base, well
spiked with chili.
