Deconstructed Egg Tortilla Casserole
We have been making traditional egg tortilla casserole for what seems like a long time now. This variation presented here is a restaurant style adaptation of the dish – a little easier to eat and much prettier to look at.
Recipe (serves 2):
This recipe involves a bit of chopping but the cooking time is relatively short (~15 minutes).
Ingredients for the deconstructed egg tortilla casserole:
- 4 corn tortillas cut up into little squares or diamonds (1 cm side)
- 2 tbsp olive oil
- 2 large eggs beaten with 2 Tbsp of milk
- salt to taste
- 1/2 tsp crushed black pepper
- 1 tsp roasted and crushed cumin
- 1 Tbsp finely minced coriander leaves for garnish
Ingredients for the salsa:
- 2 fresh heirloom tomatoes, chopped in small pieces
- 1/2 small shallot finely chopped
- 1 Tbsp finely chopped coriander leaves
- 1 tsp finely chopped mint leaves
- 1 tsp roasted and crushed cumin seeds
- 1 tsp smoked paprika
- 1 thai chili finely chopped
- 2 tsp lime juice and zest of 1 lime
- salt to taste
Mix the salsa ingredients and set aside.
Toss the tortilla bits in 1 Tbsp olive oil and toast for 12 minutes in 350 degree oven until the tortilla bits turn golden brown You will need to toss the bits after 8 minutes to turn them over. In an omelette pan, heat the remaining Tbsp of olive oil, toss in the beaten eggs and the toasted tortilla bits and scramble. Remove from pan, sprinkle with pepper, cumin and garnish with coriander leaves. Serve with salsa on the side. To make a substantial meal, I would additionally serve re-fried black beans.
In the original casserole style dish, the tortilla is usually left whole making it necessary to use a knife during the meal. In this version the tortillas are bite size making it easy to eat. The toasting process makes the tortilla bits crisp and chewy thereby adding an contrasting texture to eggs. With the original recipe, I find that the eggs have a tendency to dry out in absence of cream. Here scramble eggs turn up soft and well mixed with the tortilla.