QOTW Appetizer Chili Cheese Tortilla with Fresh Tomato Salsa

[Guest guest]

I cut this up anmd serve, it's very flavorful.

 

Chili Cheese Tortilla with Fresh Tomato Salsa

 

1/4 cup sunflower or olive oil

1 small onion, thinly sliced

2 to 3 green jalapeno chilies, seeded and sliced

3/4 cup cold cooked potato, thinly sliced

1/2 cup grated cheese, use a firm but not hard cheese

6 eggs, beaten

salt and freshly ground black pepper

Parmesan Shavings, to garnish

 

For the Salsa

2 cups tomatoes, peeled, seeded and finely chopped

1 mild green chili, seeded and finely chopped

2 garlic cloves, crushed

1/4 cup chopped fresh coriander

juice of 1 lime

1/2 tsp. salt

 

To make the fresh tomato salsa, put the tomatoes in a

bowl and add the chopped chili, garlic, chopped fresh

coriander, lime juice and salt. Stir the mixture well

and set aside. Heat 15ml of the oil in a large omelets

pan and gently fry the onion and jalape?os for 5

minutes, stirring until softened. Add the potato and

cook for 5 minutes until lightly browned, keeping the

slices whole.

Using a slotted spoon, transfer the cooked vegetables

to a warm plate. Wipe the pan with kitchen paper, then

add the remaining oil and heat until really hot.

Return the vegetables to the pan, scatter the cheese

over the top and season with salt and freshly ground

black pepper.

Pour in the beaten eggs, making sure that they seep

under the vegetables. Cook over a low heat, without

stirring, until the eggs are set. Serve the tortilla

hot or cold, cut into wedges, garnished with Parmesan

shavings, and with the fresh tomato salsa on the side.

Good warm or cold, this is like a sliced potato quiche

without the pastry base, well spiked with chili.

Serves 4.

 

 

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