Serves: 5
Total Calories: 94
Yield: 1 serving
Cut the tortilla’s round edges off so you have a square. Cut the square in half, stack the halves, and cut into matchstick strips. Fry in hot oil until crisp, drain on paper towels, and sprinkle with salt and a little cumin immediately. Beat eggs in a bowl with a little salt, and have sauce and cheese ready.
Melt butter in a 6-inch omelet pan over medium heat. When it sizzles, pour the eggs in. When they start to set, lift the edges with a fork to let unset egg run under, then spread with sauce. Keep lifting the edges to let any runny egg under, but don’t let the omelet overcook—the edges should be set, but the top should still be a little undercooked. Remove from the heat; sprinkle with tortilla strips, and then cheese. Run under a broiler for a minute or so to melt the cheese, then slip face up onto a plate.
This Green Chilaquiles Omelet recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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