The tortilla mexicana
Instructions
Put in the Blender half a cup of water with the tomato, oil, chili powder and nut; blend until mixture is thick and smooth and transfer it into a small saucepan.
Put on fire and cook for about 7 minutes, stirring constantly.
Incorporate chicken, season with salt and pepper and keep warm.
In a bowl beat the eggs with the remaining half cup of water, salt and pepper, stir well until all the ingredients.
In a frying pan to about 20 cm in diameter, heat one tablespoon of butter until sfrigolerà, moving the pan to distribute it evenly over bottom.
Pour about half a cup of the mixture and cook on moderate flame.
When the eggs begin to stiffen the bottom, lift the corners so that the mixture still liquid slides on the bottom and can cook.
Cook until all the mixture is curdled.
Place 1/4 cup of the chicken mixture in the center of the omelet, rivoltarne the edges over the filling, move the Pan and slide the omelet onto a plate.
Repeat with the remaining butter, eggs and stuffing for three more times, then, when all four tortilla a la mexicana is ready, serve.
Ingredients and dosing for 4 persons
- 1 cup of water
- 1 peeled tomato
- 1 tablespoon of olive oil
- 2 teaspoons of chili powder
- 1/2 nut soup
- 1 chicken breast boiled and chopped
- 8 eggs
- 4 tablespoons of butter
- Salt
- Pepper