Tortilla Torta
serves 1
The edges of this egg-and-tortilla torta are crispy thanks to the oil, while the center is soft and moist. The onion adds a little bite, and the parsley adds freshness.
This recipe was featured in Root Source: Tortilla Chip. It comes from Mango & Tomato.
2-3 handfuls white corn tortilla chips
Hot water
Milk
1 tablespoon oil
1/4 small red onion, finely chopped
2 eggs
1 tablespoon parsley, finely chopped
prep: 5 minutes
total: 10 minutes
skillet (with lid)
plate
1. Soak tortilla chips in equal parts hot water and milk (enough just to cover chips). Press the chips into the liquid and let soak for about 5 minutes.
2. Meanwhile, heat the oil and cook the red onion, about 2-3 minutes.
3. Squeeze the tortilla chips to remove the excess water/milk mixture (reserving a few tablespoons of the liquid). Add the soaked tortilla chips to the onion mixture and cook for a few minutes until golden brown.
4. Mix two eggs with some of the remaining milk/water mixture, season with salt and pepper. Pour the egg mixture over the onion/tortilla chips, cover and continue cooking on low heat for about 6 minutes.
5. After 6 minutes, slide the torta onto a clean plate and then flip the entire thing back into the pan and cook uncovered for 2 minutes.
7. Slide the cooked torta onto a cutting board, cut into wedges and serve immediately sprinkled with fresh parsley.
