EGG TORTILLAS RECIPES

Steps:

• Spicy Tomato Sauce: Heat oil in a small saucepan. Add onion and garlic; cook over medium heat for 10 minutes. Stir in tomatoes and red pepper; cover and cook for 20 minutes more. Let cool slightly, then puree in a blender or food processor; transfer to a serving bowl.
• Tortilla: Heat oil in a 7- or 8-inch skillet. Add onions and cook over low heat for 10 minutes; add potatoes to skillet.
• Season eggs with garlic salt and pepper; stir in cheese and add to skillet. Let cook for a few minutes, then carefully lift edges and tilt skillet so uncooked egg can run underneath. When eggs are almost set, carefully slide onto a plate. Cover with skillet and invert eggs back into skillet. Cook for a few minutes more or until cooked through.
• Sprinkle with parsley and cut into wedges. Serve warm or at room temperature.
• This dish is also great when wedges are topped with small spoonfuls of Spicy Tomato Sauce.

Steps:

• Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor, the grid and the Baking Stone, to 250°C. Meanwhile, place all ingredients in a bowl and knead for approximately 5 minutes until you have a cohesive dough. Cover the dough with cling film and leave to rest for 15 minutes. Divide the dough into 6 equal portions for mini tortillas or 4 equal portions for standard tortillas. Shape the dough into balls and roll out thinly on a work surface dusted with flour, using a rolling pin (or lay a piece of cling film on the dough and flatten with a pan).
• Lay one or more tortillas on the Baking Stone and bake on each side for ½-1 minute until they start to brown and puff up. Lay the tortillas on a plate and cover with a clean, slightly damp tea towel to keep them soft until needed. Bake all tortillas in the same way and use them in one of the delicious Big Green Egg tortillas recipes.