Ingredients:

• Tortilla – 1 large piece
• Eggs – 3
• Milk – 120 g (½ cup)
• Salt – To taste
• Ground black pepper – To taste
• Tomato – 1, sliced
• Cheese – 60-100 g (grated; any cheese of your choice)
• Basil or parsley – For garnish

Step-by-Step Instructions:

Step 1: Prepare the Tortilla and Egg Mixture

1. Cut the Tortilla: Start by cutting the tortilla into thin strips. These will be mixed into the egg mixture, giving the dish a unique texture.
2. Mix the Eggs and Milk: In a large mixing bowl, crack 3 eggs and whisk them together with 120 g of milk. Add a pinch of salt and ground black pepper to taste. Whisk the mixture until it’s smooth and well-combined.
3. Combine with Tortilla Strips: Add the tortilla strips to the egg and milk mixture, stirring to coat the strips evenly. Let it sit for a minute to allow the tortillas to absorb some of the egg mixture.

Step 2: Prepare the Toppings

1. Grate the Cheese: Grate 60-100 grams of cheese (you can use cheddar, mozzarella, or any cheese of your choice). Set aside for topping the skillet.
2. Slice the Tomato: Slice the tomato into thin rounds. The tomato will add freshness and a slight tang to the dish.

Step 3: Cook the Tortilla Egg Skillet

1. Preheat the Pan: Place a non-stick skillet over medium heat and grease it lightly with oil or butter.
2. Add the Egg Mixture: Pour the tortilla and egg mixture into the preheated pan, spreading it out evenly across the bottom.
3. Top with Tomato and Cheese: Place the sliced tomatoes over the egg mixture, evenly distributing them across the surface. Sprinkle the grated cheese generously on top.
4. Cover and Cook: Cover the skillet with a lid and reduce the heat to low. Let the tortilla egg mixture cook for 10-15 minutes, or until the eggs are fully set and the cheese is melted. Check the bottom occasionally to make sure it isn’t burning.

Step 4: Garnish and Serve

1. Garnish with Herbs: Once the tortilla egg skillet is fully cooked, remove it from the heat and sprinkle freshly chopped basil or parsley over the top.
2. Serve: Slice the tortilla egg skillet into wedges and serve hot. This dish pairs well with a simple side salad, avocado slices, or even toast.

Cooking Tips:

• Use a Non-Stick Pan: A non-stick skillet is ideal for this recipe, as it prevents the eggs and tortillas from sticking to the bottom, making it easier to cook and clean up afterward.
• Customize the Toppings: This dish is highly versatile. You can add other vegetables like spinach, bell peppers, or onions to the egg mixture. You can also swap out the cheese for a different variety, such as feta, gouda, or Swiss.
• Control the Cooking Temperature: Cooking over low heat ensures that the eggs set slowly, which prevents them from becoming rubbery. It also allows the cheese to melt perfectly without burning the tortilla base.
• Make it Spicy: For a little heat, add a pinch of chili flakes or chopped jalapeños to the egg mixture before cooking.
• Pre-cook the Tortilla for Extra Crunch: If you prefer a crispier texture, lightly toast the tortilla strips in the pan for 1-2 minutes before mixing them with the eggs.

Storage:

• Refrigeration: Store any leftover tortilla egg skillet in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in the microwave before serving.
• Freezing: This dish is best eaten fresh, but if you want to freeze it, wrap portions tightly in plastic wrap and freeze for up to 1 month. Reheat from frozen in the oven or microwave.

Nutritional Facts (Per Serving, Based on 2 Servings):

• Calories: 300-350 kcal
• Protein: 18g
• Fat: 20g
• Carbohydrates: 12g
• Fiber: 2g
• Sodium: 450mg

This recipe is a good source of protein and healthy fats from the eggs and cheese, while the tortilla adds some carbohydrates to balance the dish. It’s a filling and nutritious meal, perfect for breakfast or a light lunch.

Frequently Asked Questions (FAQs):

1. Can I use a different type of tortilla? Yes, you can use any type of tortilla, such as corn, whole wheat, or gluten-free, depending on your dietary preferences. Each type will give the dish a slightly different texture and flavor.

2. Can I make this dish dairy-free? Absolutely! You can replace the milk with a plant-based alternative, such as almond milk or oat milk, and use a dairy-free cheese substitute or simply omit the cheese altogether.

3. Can I prepare this dish in the oven instead of a skillet? Yes, you can bake the tortilla egg mixture in the oven. Preheat your oven to 180°C (350°F), pour the egg mixture into a greased oven-safe dish, add the toppings, and bake for 20-25 minutes or until set.

4. How do I prevent the eggs from sticking to the pan? Use a well-greased non-stick pan and cook the eggs over low heat. This will ensure that the eggs set gently without sticking to the bottom of the pan.

5. Can I add meat to this dish? Yes, you can easily add cooked bacon, ham, or sausage to the egg mixture for extra protein and flavor.

6. Can I make this dish ahead of time? You can prepare the egg mixture and tortilla strips ahead of time and store them in the fridge until you’re ready to cook. However, it’s best to cook the dish fresh for the best texture.

Conclusion:

This Tortilla Egg Skillet is a quick, easy, and versatile recipe that can be whipped up in under 30 minutes. It’s perfect for breakfast, brunch, or a light dinner, offering a delightful combination of textures and flavors. The creamy eggs, fresh tomatoes, melted cheese, and tender tortilla strips create a satisfying dish that is both nutritious and flavorful. Plus, it’s highly customizable—whether you want to add vegetables, spices, or meat, this recipe adapts easily to whatever you have on hand. Serve it with fresh herbs for a pop of color and flavor, and enjoy this delicious one-pan meal with your family or friends!