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Tortitas de Huevo con Chile Verde

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Here’s an egg dish I haven’t seen on San Antonio breakfast tables or in restaurants. It comes from Diana Kennedy’s book, “The Art of Mexican Cooking.” After reading the recipe, I immediately went to the kitchen to make it, as I had all the ingredients. It was good — really just a rearrangement of other egg dishes we make. But the little bias-cut omelets are different and pretty, and the sauce is good. To serve a crowd, pile the tiny, warm omelets onto a big, colorful Mexican plate before garnishing and serving family style. Best with hot corn tortillas and frijoles refritos (refried pinto or black beans).

Tortitas de Huevo con Chile Verde

1 pound (about 2 large) tomatoes
Scant 1/4 cup thinly sliced onion
4 tablespoons lard or other cooking oil
4 extra large eggs
Sea salt, to taste
Rajas (strips) of charred and peeled chiles poblanos
Optional garnishes: crumbled cotija (salty, slightly dry Mexican cheese) and thinly sliced scallions

Put tomatoes in a saucepan, cover with water and bring to a simmer. Simmer until tomatoes are soft but not falling apart — about 10 minutes. Put tomatoes to a blender jar, discarding the cooking water. Add onion and blend until fairly smooth. The mixture should have some texture. Set aside.

(Make omelets separately and plate them individually or put all of the cut-up omelet on a serving platter, with sauce and chiles,  garnish and present family style.)

To make omelets: Heat 1 1/2 teaspoons lard in a 6-inch frying pan. Beat one of the eggs lightly, adding salt to taste. Pour in pan, turning it around so that it fills the bottom of the pan.  Cook lightly. When firm, slide it out of the pan to a cutting board, roll it into a tight tube, then slice diagonally.  Set pieces on a plate in a warm place and repeat with the other three omelets.

[amazon-product]0307383253[/amazon-product]Heat the remaining lard in a saucepan, add the chile strips and cook over very low heat, stirring them from time to time until they are beginning to change color, about 5 minutes.  Add the tomato puree and salt, to taste, and cook until the sauce reduces and thickens, about 8 minutes. Add the water and bring to a simmer. Add the omelet pieces, and just heat through over low heat.

Optional serving suggestion: Put omelet pieces on a serving platter, pour over warm sauce and garnish with chile strips, onions and cotija cheese.

Makes 4 servings.

Adapted from “The Art of Mexican Cooking” by Diana Kennedy

Photo by Bonnie Walker

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