-So what’s for dinner?
-That thing. You know. The one with omelettes and tortillas.
-With the sour cream on top?
-Yeah, that one.
So really, that’s how it goes. Until it’s time to figure out a name for ‘that thing’.
That ‘Tortilla Omelette Stack‘ thing.
It’s like breakfast burritos, only prettier (I think) and easier. And infinitely variable.
Black beans, corn, avocados… You can add anything you want.
The recipe calls for 8 eggs, but I’ve made it with only 6 and it’s fine. You can top it with plain greek yogurt instead of sour cream, too.
And it even tastes great for lunch the next day.
- 8 eggs
- 1/2 cup / 125 ml milk
- 1/2 teaspoon / 2.5 ml salt
- 1 teaspoon / 5 ml dried oregano
- 1/2 teaspoon / 2.5 ml dried basil
- 1/4 teaspoon / 1.25 ml ground pepper
- 1-1/2 tablespoons / 22.5 ml butter
- 3/4 cup / 180 ml salsa
- 1 cup / 250 ml grated cheddar or Monterey Jack
- 4 large whole wheat tortillas
- 1/3 cup / 80 ml sour cream or Greek yogurt
Preheat oven to 350 degrees F / 176 degrees C.
Beat eggs with milk, salt, oregano, basil, and pepper until the mixture is well-mixed and there are no streaks of egg white.
Heat an 8-10 inch / 20 - 25 cm fry pan over medium low heat. When pan is hot, add 1/3 of the butter (1/2 tablespoon). The butter should foam up but not brown.
Add 1/3 of the egg mixture to the pan. When the edges of the omelette start to cook, lift them gently and tilt the pan to let the uncooked egg go under. Cook until the omelette is set but not dry.
Place one tortilla on a baking tray or in a springform pan. Top with the omelette. Spread 1/4 cup / 60 ml of salsa over top and sprinkle with 1/4 cup / 60 ml of the grated cheese.
Repeat the process two times. You should have a stack with a tortilla on the bottom, three layers of omelette topped with salsa and cheese and a tortilla on the top.
Spread the top with the sour cream and sprinkle with the remaining cheese. Bake for 10 minutes or until the cheese has melted. Serve.