This Mexican-style meat pie is a perfect choice for a self-service brunch or a delicious light lunch. It is suitable for consumption at room temperature or chilled. The recipe is from Body + Soul, April/May 2006, and takes 50 minutes to prepare, 20 minutes to cook, and serves 4. The ingredients include 2 tablespoons of olive oil, 1 red-skinned potato (6 ounces), sliced thinly, 3 cloves of garlic, chopped, 2 scallions, sliced thinly, salt and pepper, 8 large eggs, 1 1/4 cups of chopped plum tomatoes (about 2 tomatoes), 1/2 cup of shredded pepper jack cheese (2 ounces), 2 tablespoons of chopped cilantro, and 1/2 teaspoon of fresh lemon juice. The cooking method involves heating 1 tablespoon of oil in a 10-inch nonstick skillet over medium-low heat, adding the potatoes, covering, and cooking until golden and tender, about 10 minutes. Then, adding garlic and 1 tablespoon of scallion, seasoning with salt and pepper, and cooking for 1 minute. In a large bowl, whisking the eggs until well combined, adding 1/4 cup of each tomato and cheese, and stirring to combine. Adding the remaining oil to the skillet, pouring the egg mixture over the potatoes. Preheating the broiler with the rack 4 inches from the heat. Cooking the eggs on the stove, lifting the edges to let the uncooked eggs flow underneath until the center is almost set, 8 to 10 minutes. Sprinkling the remaining 1/4 cup of cheese on top, and broiling for about 2 minutes. In a small bowl, mixing the remaining tomatoes, scallion, cilantro, and lime juice to make salsa. Using a metal spatula to slide the egg roll onto a plate, and cutting it into wedges with salsa. Cooks note: You can use four large egg whites instead of two whole eggs if you prefer.
27.04.2023 @ 01:19
This Mexican-style meat pie is a perfect choice for a self-service brunch or a delicious light lunch. It is suitable for consumption at room temperature or chilled. The recipe is from Body + Soul, April/May 2006, and takes 50 minutes to prepare, 20 minutes to cook, and serves 4. The ingredients include 2 tablespoons of olive oil, 1 red-skinned potato (6 ounces), sliced thinly, 3 cloves of garlic, chopped, 2 scallions, sliced thinly, salt and pepper, 8 large eggs, 1 1/4 cups of chopped plum tomatoes (about 2 tomatoes), 1/2 cup of shredded pepper jack cheese (2 ounces), 2 tablespoons of chopped cilantro, and 1/2 teaspoon of fresh lemon juice. The cooking method involves heating 1 tablespoon of oil in a 10-inch nonstick skillet over medium-low heat, adding the potatoes, covering, and cooking until golden and tender, about 10 minutes. Then, adding garlic and 1 tablespoon of scallion, seasoning with salt and pepper, and cooking for 1 minute. In a large bowl, whisking the eggs until well combined, adding 1/4 cup of each tomato and cheese, and stirring to combine. Adding the remaining oil to the skillet, pouring the egg mixture over the potatoes. Preheating the broiler with the rack 4 inches from the heat. Cooking the eggs on the stove, lifting the edges to let the uncooked eggs flow underneath until the center is almost set, 8 to 10 minutes. Sprinkling the remaining 1/4 cup of cheese on top, and broiling for about 2 minutes. In a small bowl, mixing the remaining tomatoes, scallion, cilantro, and lime juice to make salsa. Using a metal spatula to slide the egg roll onto a plate, and cutting it into wedges with salsa. Cooks note: You can use four large egg whites instead of two whole eggs if you prefer.