KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · All Tags · Copied Recipes
Random

 

Home > pages > recipe-book > Egg Stuffed Tortillas (Egg Quesadilla / Tortilla Omelet)
Egg Stuffed Tortillas (Egg Quesadilla / Tortilla Omelet) Thursday, July 30, 2020, 08:06 AM

/pages/recipe-book/Egg_Stuffed_Tortillas.md
/_id/20200730080628

These were originally documented on 2020-04-22 but I have changed the process a bit.

I am calling them "eggs stuffed tortilla" or "egg quesadilla" or "tortilla ommelet"

Photos to come later

Ingredients

Instructions

  1. Preheat the pan to medium. It is important that the pan be preheated to greatly facilitate flipping. Spray the pan with oil

  2. Beat together two eggs with a splash of water or milk. Add salt though go light as more will be added later

  3. Add eggs to the pan and tilt pan to make sure it is fully covered.

  1. Immediately add tortilla and gently press it into the eggs to fully adhere. Let the eggs cook.

  1. When the eggs are mostly-to-fully cooked gently work a spatula around the edges. It helps to jostle the pan a bit to losen the egg. Spray tortilla with pam and then carefully flip it over.
  1. Reduce heat to medium-low

  2. Add cheese and toppings to half the tortilla. Add cheese and seasonings (we usually use Badia Adobo)

  1. Cover and cook until melted. You can add a tiny bit of water to create steam.

  2. Fold and slide onto cutting board.

  1. Let cool slightly to congeal a bit. About a minute. Then cut. I like to do at least one cut down to middle into half. Then optionally cut into quarters

cuts.png

Badia Seasoning we like, though it’s optional:


Outgoing:

Incoming: