/ / Recipe: Scrambled eggs in Spanish

Recipe: Scrambled eggs in Spanish

  • Tortillas - 4 pieces
  • Canola oil - 3 items. Spoons
  • Large eggs - 10 pieces
  • Coarse salt - 1/2 teaspoonfuls
  • Ground Pepper - 1/4 Teaspoon
  • Grated cheese Monterey Jack - 1 glass
  • For sauce: a bank of tomatoes with juice - 1 piece
  • Chopped chili jalapeño - 1 piece
  • Small bulb - 1 piece
  • Cloves of garlic - 2 pieces
  • Canola oil - 1 st. a spoon
  • Salt and ground pepper - - To taste

Preheat the oven to 200 degrees. Lubricate the flat cakes on both sides with 2 tablespoons of canola oil, put the flat cakes on a baking sheet. Bake until crisp and brown at the edges, from 7 to 10 minutes. In a bowl, beat the eggs with salt and pepper. Heat the remaining tablespoon oil in a large frying pan over medium heat. Cooking eggs, stirring, from 6 to 8 minutes. Prepare the sauce. In a blender, mix the tomatoes with the juice, jalapeno pepper, onion and garlic until the consistency of "puree". In a medium saucepan, heat the oil over medium heat. Add the puree, cook, stirring frequently, until the sauce thickens, about 5 minutes. Season with salt and pepper. Lay the flat cakes on plates, lay eggs, sauce and cheese on top. Serve with avocado, sour cream and cilantro.

Servings: 4

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