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HUEVOS REVUELTOS A LA MEXICANA CORN TORTILLAS

MEXICAN SCRAMBLED EGGS WITH TORTILLAS

  • SERVES: 2
  • COOKING TIME:
    15 MINUTES
Be sure to always serve with a pile of hot tortillas on the breakfast table, wrapped in a thick cloth or ‘tortillerio’ to keep them warm. This dish has all the colours of the Mexican flag hence the name ‘a la a Mexicana’!

INGREDIENTS

  • 4 La Tortilleria corn tortillas
  • 4 large free-range eggs
  • Cooking oil
  • ½ white onion, finely chopped
  • ½ jalapeño, finely chopped
  • 1 tomato, finely chopped
  • Salt to taste

COOKING INSTRUCTIONS

  1. Break the eggs into a bowl and mix lightly with salt. 
  2. Heat the cooking oil or lard in a frying pan and cook the onions and chile until the onion becomes translucent.
  3. Add the tomatoes and cook until soft.
  4. Stir in the eggs and scramble until set.
  5. Season to taste, and serve with hot corn tortillas.

¡Buen Provecho!

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