Chips and Salsa Tortilla Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Tweak on traditional Spanish omelet, adding chips and salsa to shorten prep time

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Spanish

    Prep Time: 30 min


    Posted By:


    Posted On:

    April 19, 2015

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