Sunday, September 14, 2008

Crispy Tortilla Eggs with Avocado and Lime

Well, to look at this picture, you’d think this meal was a hot mess.

By looks alone, it may appear that way. But taste wise…this simply rocks.

This is an adaptation of a recipe from The Splendid Table‘s: How to Eat Supper by Lynne Rossetto Kasper and Sally Swift.

Crisped corn tortillas, eggs, Vidalia onion, then let your imagination go…this version has avocado, tomatoes, green tomatillo salsa, a bit of Manchego…and then a spritz of fresh lime juice.

Great ingredients that come together fast to make one of the best and easiest busy night suppers you’re gonna eat. You can virtually clean out your fridge and be lazy at the same time.

Multi tasking at it’s best.

Brilliant concept.

Brilliant book.

Crispy Tortilla Eggs with Avocado and Lime
Adapted from The Splendid Table‘s: How to Eat Supper by Lynne Rossetto Kasper and Sally Swift

A couple of good swirls extra virgin olive oil
4 stale corn tortillas, cut into long narrow strips
½ medium Vidalia onion, chopped
Coarse salt and freshly ground black pepper
6 eggs, beaten
1/3 cup green tomatillo salsa
A couple of mini Bradley tomatoes, quartered
1/3 cup grated Manchego cheese
1 large ripe avocado, sliced
1 lime, halved
¼ cup sour cream, Greek yogurt or crème fraiche
Chopped fresh cilantro for garnish (I didn’t have any but it would be fab on this)

Swirl the olive oil in large nonstick saute pan and heat over medium high heat til oil looks wavy. Add tortilla strips and try until they begin to crisp, about a minute. Don’t move around too much , let crisp on one side and then turn them.

Add the onion and continue frying until the tortilla strips are crispy and nicely browned. Season with coarse salt and freshly ground pepper. Remove from heat and if there is any extra fat, pour off and reserve 1 tbsp in pan .

Return pan to burner, reducing the heat to medium. Move the majority of the strips to the edge of the pan, leaving about three inches clear in the center. Pour the eggs in the center and partially over the strips. Allow the eggs to set, and then gently pull them apart, letting the uncooked egg reach the surface of the pan. Once the eggs are firmly set, turn them in large pieces to finish cooking.

Serve with the salsa, cheese, slices of avocado, a squeeze of fresh lime and the sour cream.

Serves 4.
Halves well.
Tastes divine.


noble pig said...

I think it looks like the most edible thing I've seen. What a great combo of flavors. Yum.

Pam said...

I have this book on my to buy list!

cook eat FRET said...

a lot of our dinners look just like this! beautiful to me!

Darius T. Williams said...

It totally doesn't look like a hot mess - looks great!


Mary Coleman said...

Hey guys thanks for the comments. This is one of the easiest things I have made in a long time!

Marie said...

Look what you've done: you made me order a burrito for lunch. It's the best I could do.

McKenzie said...

I agree with you - The Splendid Table's How to Eat Supper is an outstanding cookbook!