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prep time: 10 min
| ingredients: |
| 4 eggs | 4 corn tortillas | | 4 Tbsp water | 3 Tbsp cornmeal | | 1/2 tsp garlic powder | 2 Tbsp minced red onion | | 2 Tbsp olive oil | 8 Tbsp grated Monteray Jack cheese | | 2 Tbsp quesa fresca | salsa (see below) | | 1 Avocado quartered. |
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instructions: Soften each tortilla in a small pan over medium heat until pliable, cover with towel and set aside. Beat together eggs, water, cornmeal, garlic powder, and the minced onion. Heat 2 teaspoons of the oil in a 10 inch skillet. Pour 1/4 of the egg batter in the skillet. Dip a tortilla in the remaining batter in the bowl then place it in the batter in the pan. Spoon 2 tablespoons more batter on top of the tortilla. You can use your spatula to push in the edges of the omelet to make it less ragged. When the omelet has begun to set but is still moist, flip it over and sprinkle 1/4 of the cheese. Add a bit of salsa. Fold the omelet and transfer it to a heat-proof plate and put it in a 200 degree oven. Make 3 more omelets. Serve with remaining salsa and avocado.
Salsa: Mix 10 chopped cherry tomatoes, 2 chopped scallions, and 3 Tbsp of chopped cilanto with 1 tsp of olive oil.
cook time: 5 min
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