- 12 eggs
- 1/2 cup heavy cream
- Salt and pepper
- 2 1/2 cups shredded sharp cheddar
- 2 tablespoons seeded, pureed chipotle in adobo sauce*
- Zest of 1 lime
- 2 handfuls of cilantro, chopped
- About 6 cups tortilla chips (about 1 bag)
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil (EVOO)
For the Tor-tata: Pre-heat the oven to 350ºF.
In a large mixing bowl, whisk the eggs, heavy cream, salt and pepper. Stir in the cheddar, chipotle in adobo, lime zest and cilantro. Fold in the tortilla chips, making sure all the chips are evenly coated, and let stand for 10 minutes.
Heat the butter and EVOO in a medium size skillet over medium-high heat. After 10 minutes, pour the egg mixture into the hot skillet and lower the heat to medium-low. Cook for 5 minutes, then transfer to the oven and cook for 10-12 minutes, or until set in center.
Serve hot with sautéed peppers and onions or room temperature with a tomato and avocado salad alongside.
For the Sautéed Peppers and Onions:
Place a large skillet over medium-high heat with two turns of the pan of EVOO. Add the peppers, onion and garlic to the pan and cook until the veggies are tender, 7-8 minutes. When the veggies are tender, season with cilantro, salt and pepper.
Serve on top of the hot Tor-tata.
For the Tomato Avocado Salad:
Mix together the tomatoes, avocado and red onion and dress with salt, pepper and lime juice. Garnish with cilantro.
Serve alongside room temperature Tor-tata.