Scrambled egg tortillas
recipe
Scrambled egg tortillas
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Serve this tasty dish as a first course, or for breakfast, lunch or a midnight snack.
Ingredients
- 2 flour tortillas
- 1/2 a mild onion, peeled and finely chopped
- 1 tablespoon olive oil
- 2 small green tomatoes, or tomatillos, chopped
- 2 yellow tomatoes, seeded and chopped
- 2 red tomatoes, seeded and chopped
- 1 green chilli, seeded and sliced
- pinch of salt
- 2 tablespoons grated Bramley apple, or jicama
- 2 tablespoons chopped fresh coriander, or basil
- 100 g/4 oz cooked left-over chicken, ham, salmon, smoked haddock, or other fish
- 2 or 3 large free-range eggs, lightly beaten
- 2 tablespoons cream cheese (optional)
Serves:
2
Preparation:
10
Cook Time:
15
Total Time:
25min
Directions
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- Wrap the tortillas in foil, and warm in the oven.
- Fry the onion until soft, and then stir in the tomatoes and chilli, and cook until soft. Add salt, and a little more chilli powder, if you like. Then stir in the apple and herbs. Remove tablespoons of the mixture, and put to one side to be served as a salsa with the tortilla.
Source: Frances Bissell
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