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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chilli Cheese Tortilla with Fresh Tomato Salsa Recipe

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This recipe for Chilli Cheese Tortilla with Fresh Tomato Salsa is from Smurfette's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 table Sunflower or olive oil
1 small Onion (thinly sliced)
2-3 Fresh green Jalapeno Chillies (seeded and sliced)
7oz Cold Cooked Potato (thinly sliced)
1 cup Grated Cheese (use a firm but not hard cheese, such as Double Gloucester, Monterey Jack or Manchego)
6 Eggs (Beaten)
salt and ground pepper
Fresh Herbs (To Garnish)
For the Salsa:
1 1/2lbs Tomatoes (Peeled, Seeded, and finely Chopped)
1 Fresh Mild Green Chilli (Seeded and finely Chopped)
2 Garlic Cloves (Crushed)
3 table Chopped Fresh Coriander (Cilantro)
Juice of 1 Lime
1/2 tea Salt
Directions:
Directions:
To make the salsa, put the tomatoes in a bowl and add the chopped chilli, garlic, coriander, lime juice and salt. Mix well and set aside.
Heat 1 table of the oil in a large omelette pan and gently fry the onion and Jalapenos for 5 mins., stirring until softened. Add the potato and cook for 5 min. until lightly browned, keeping the slices whole.
using a slotted spoon, transfer the 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. Season.
Pour in the beaten eggs, making sure that they seep under the vegetables. Cook the tortilla over a low heat, without stirring, until set. Serve hot or cold, cut into wedges, garnished with fresh herbs and with the salsa on the side.

 

 

 

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