Huevos revueltos

Heat the salsa de chile verde in a pan on a moderate flame.

Pour in the eggs and cook on low heat and without mixing for 1 minute and 1/2, or until the mixture begins to stiffen.

Lift the edges of the omelet and turn with a spatula so that the mixture, still liquid found on the surface coming into contact with the skillet and thickens.

Continue to raise and fold the edges of the frittata until all the omelette is wrinkled, but will still be soft.

Serve hot, passing sour cream separately.