Tortilla Omelet
A warm corn tortilla becomes the center of this delicious omelet. This comes together so quickly it's perfect not only for breakfast or brunch, but served with a salad, makes a great lunch or dinner.
Ingredients
- 2 large eggs
- 2 tablespoons water
- 1 tablespoons cornmeal
- 1/4 teaspoon garlic salt or a pinch of garlic powder and an extra pinch of salt
- 1/4 teaspoon kosher salt
- 1 tablespoon minced cilantro
- 1 tablespoon finely minced onion
- 2 Corn tortillas
- 1 tablespoon olive oil
- 4 tablespoons grated Monterey Jack Cheese
Additional toppings
- Green Salsa
- finely minced onion
- minced cilantro
- olive oil
Instructions
- Whisk together the eggs, water, cornmeal, garlic salt or powder, salt, cilantro, and onion. Set aside.
- Heat the tortillas over medium heat, in a skillet or over the open flame.
- Heat half a small amount of olive oil in a nonstick 8 or 10-inch skillet
- Pour a quarter of the egg batter into the oiled pan and place a warm tortilla on top, pushing the tortilla down into the batter.
- Pour another quarter of the batter on top of the tortilla.
- Once the omelet begins to set up, but is till a little moist on top, flip it over and sprinkle 2 Tablespoons of grated cheese on top.
- Cook until the egg is set.
- Drizzle a little green salsa, some minced onion and more minced cilantro
- Repeat with the second tortilla.
Notes
This recipe makes 2 omelets - enough for two - or one very generous serving. Make lots - they reheat well. Just wait to put the cheese, salsa and toppings on until ready to serve.
