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Chips and Salsa Tortilla
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Brief Description
Tweak on traditional Spanish omelet, adding chips and salsa to shorten prep time
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Main Ingredient
eggs
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Category: Breakfast
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Cuisine: Spanish
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Prep Time: 30 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://www.wsj.com/articles/chips-and-salsa-tortilla-recipe-1429286123?tesla=y
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Apr 19, 2015
Number of Servings:
Ingredients:
- 1 cups - watercress leaves
- 1 cups - flat-leaf parsley leaves
- 1/3 cups - olive oil plus 3 tablespoons
- 1 cloves - garlic
- 2 - fillets anchovies
- - Zest of 1 lemon, plus juice of ½ lemon
- 1 teaspoons - salt
- 2 cups - thin corn tortilla chips crushed
- 1/4 cups - roasted red peppers finely chopped
- 8 - eggs lightly beaten
Directions:
1. Make salsa verde: In a blender or food processor, pulse watercress, parsley, ⅓ cup oil, garlic, anchovies, lemon zest and juice, and ½ teaspoon salt until smooth and bright green. Set aside.
2. Preheat oven to 350 degrees. In a bowl, combine chips, peppers, eggs, 2 tablespoons oil and remaining salt. Let rest until chips soften, about 10 minutes. Heat remaining oil in a 9-inch nonstick skillet over medium heat. Once hot, pour in egg mixture, using a rubber spatula to smooth surface. Cook until eggs have set, about 6 minutes. Use a spatula to break any bubbles that rise to the surface.
3. Transfer pan to oven and cook until surface is just firm to the touch, 10-12 minutes. Remove pan from oven and let rest 5 minutes. Invert a large plate over pan. Hold plate firmly and flip to transfer tortilla to plate. Serve warm or at room temperature with salsa verde spooned over top.
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