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.

Serves 4

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