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Chili Cheese Tortilla

Written by yorky

Ingredients 3 tblsp Olive oil 1 Small onion thinly sliced 3 Fresh green jalapeno chilies, sliced 200 gm Cold cooked potatoes, sliced 150 gm Grated cheese 6 Eggs, beaten Salt Ground black pepper Coriander leaf and whole red chilies (to garnish) Salsa 500 gm Fresh tomatoes, peeled and chopped 1 Fresh green chili, finely chopped 2 Garlic cloves, crushed 3 tblsp Fresh coriander leaf, chopped 1 1/2 tblsp Lime juice 1/2 tsp Salt Method Make the salsa by mixing all the ingredients in a bowl. Cover and set aside. Heat 1 tblsp of the oil in a large frying pan. Stir fry the onion and green jalapenos for 5 minutes until soft. Add the potatoes and cook for 5 minutes until lightly browned. Use a slotted spoon to transfer the vegetables to a warm plate. Wipe the frying pan with kitchen paper the add the remaining oil and heat until very hot. Return the vegetables to the pan and sprinkle the cheese over the top. Season. Pour in the beaten egg, making sure it seeps under the vegetables. Cook over a low heat stirring until set. Serve hot or cold with the garnish and the salsa.

 

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