Layered Tortilla Omelet With Homemade SalsaFrom shandy 2 years ago
- 9 large eggs shopping list
- 1 1/2 t. salt and a few turns of freshly ground pepper shopping list
- 1 t. thyme shopping list
- 1 t. oregano shopping list
- 1/2 t. butter shopping list
- 3/4 c. chopped scallions shopping list
- 4 eight-inch flour tortillas shopping list
- 2 c. red or green enchilada sauce OR Red Chile Sauce (RECIPE FOLLOWS) shopping list
- 1 c. cream cheese (even better, use queso fresco if you can get it) shopping list
- 4 ounces goat cheese shopping list
- 1 1/2 c. grated monterey jack cheese shopping list
- (LINK TO SPAROW64'S salsa RECIPE:) shopping list
- salsa.html">Loris Chunky Garden salsa shopping list
- ***OPTIONAL:*** shopping list
- RED CHILE SAUCE shopping list
- 2 T. olive oil shopping list
- 1 medium onion, coarsely chopped shopping list
- 1 T. Dijon mustard shopping list
- 3 to 4 T. chile powder (I mixed mine; 2 T. New Mexico and 2 T. California chile powders) shopping list
- 1 t. sugar to cut down acidity in tomatoes shopping list
- 3/4 c. beer (Corona or XX Mexican beer would be appropriate, or substitute sparkling wine) shopping list
- 1 t. soy sauce shopping list
- 1 t. oregano shopping list
- 1 t. ground cumin shopping list
- 10-12 ripe roma tomatoes or 1 1/2 cans of fire-roasted tomatoes shopping list
- 1/4 c. red chile puree (I will post the recipe for homemade puree) shopping list
- OR substitute canned red chile sauce shopping list
- 2 t. balsamic vinegar (or to taste) shopping list
- salt and pepper to taste shopping list
How to make it
- TO MAKE THE OMELETS:
- Preheat oven to 180 degrees F. Grease a baking sheet (or use a silicon mat), spread 3 of the tortillas on the sheet and place in the oven to get warm.
- Beat the eggs with the salt, pepper and herbs in a quart-sized glass measuring cup to make it easier to divide the eggs in three parts.
- Mix the cream cheese and goat cheese together.
- Melt 1/2 teaspoon of butter over medium heat in a skillet the same size as the tortillas. I used my 8-inch crepe pan. The perfect size! Pour in 1/3 of the egg mixture. Cook until the edges get dry, which will only take a few minutes See Photo. Then lift out the flat omelet with a large spatula and place it directly onto a flour tortilla on the warmed greased baking sheet. Repeat two more times, keeping the omelets warm in the oven until the last one is ready.
- TO ASSEMBLE:
- On the baking sheet, ladle 1/4 of the sauce over a tortilla/omelet and crumble 1/3 of the cream cheese mixture and 1/4 of the jack cheese over the sauce. Sprinkle 1/3 of the scallions on top. See Photo
- Place the next tortilla/omelet on top and repeat. Repeat again with the third tortilla/omelet and place the remaining plain tortilla on top with the last of the sauce See Photo. Sprinkle the remaining jack cheese over the top.
- Increase the oven temperature to 350 degrees F.
- Make a tent out of aluminum foil so that you can cover the stack without touching the top, or all of the cheese will stick and come off on the foil. I also spray the foil with PAM just to be sure.
- Bake at 350 degrees F for 15 minutes until the tortillas and omelets are heated through and the cheese melts. Remove from the oven and let the stack sit for a few minutes so that the layers don't slide. Cut it into wedges and serve with Fresh Salsa over the top.
- OPTIONAL RED CHILE SAUCE DIRECTIONS:
- In a saucepan, saute onion in a little bit of olive oil until soft. Add mustard and chile powder. Cook for a few minutes to soften the rawness of the chile powder. Stir in beer, soy sauce, oregano, sugar and cumin along with the tomatoes. Cook over medium heat for 20 minutes. Add more beer if the mixture looks dry. Remove the pan from the heat. Let the mixture cool a few minutes and then puree using a blender or food processor.
- Return to a low heat and add the chile puree or red chile sauce and balsamic vinegar See Photo. Cook a few minutes more to marry the ingredients together. Add more of the beer if needed for a good spreading consistency. The sauce will have a strong chile taste See Photo. It is suppose too. You want to taste a little heat in the tortilla/omelet but you will not taste the sauce itself.
The Cookshandy Port Orchard, WA
The Rating1 people
Oh wow does that sound - and LOOK - delicious! Another perfect weekend brunch idea (you need to write your own cookbook!)...so full of flavor and so pretty to look at, too - can't beat that combination!krumkake in Chicago Suburbs loved it
- Not added to any groups yet!