TORTILLA EGG RECIPES

HAM AND CHEESE BREAKFAST TORTILLAS RECIPE | ALLRECIPES

Ham and Cheese Breakfast Tortillas Recipe | Allrecipes image

This is great for a special brunch or even a quick and easy dinner. Other breakfast meats can be used, but the deli ham is the easiest since it is already fully cooked.

Provided by Jennifer

Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes

Total Time 30 minutes

Prep Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

12 eggs
? cup milk
3 slices cooked ham, diced
2 green onions, minced
salt and pepper to taste
4 ounces Cheddar cheese, shredded
4 (10 inch) flour tortillas
½ cup salsa

Steps:

Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.
Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.

Nutrition Facts : Calories 627 calories, CarbohydrateContent 42 g, CholesterolContent 601.3 mg, FatContent 34.3 g, FiberContent 2.9 g, ProteinContent 37.1 g, SaturatedFatContent 13.7 g, SodiumContent 1320.8 mg, SugarContent 4.8 g

SPANISH TORTILLA RECIPE - NYT COOKING

Spanish Tortilla Recipe - NYT Cooking image

The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.

Provided by Mark Bittman

Total Time 40 minutes

Yield 3 main-course or 6 appetizer servings

Number Of Ingredients 5

Ingredients

1 1/4 pounds potatoes, 3 or 4 medium
1 medium onion
1 cup olive oil
Salt and freshly ground black pepper
6 extra-large or jumbo eggs

Steps:

Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

Nutrition Facts : @context http//schema.org, Calories 980, UnsaturatedFatContent 67 grams, CarbohydrateContent 38 grams, FatContent 84 grams, FiberContent 5 grams, ProteinContent 20 grams, SaturatedFatContent 14 grams, SodiumContent 988 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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1. Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
2. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
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