Mexican Breakfast Recipe Better than an Omelet!2014-08-02
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Here is a Mexican breakfast recipe that is inspired by my dad, Alphonso. He loves to cook and seems to always be in the kitchen whipping up something. This Mexican egg and tortilla recipe is easy and quick to prepare.
We have a family joke about the mess he makes in the kitchen but not one of us complains too much because dear old dad always manages to whip up something delicious.
So I asked my dad if he had any good Mexican breakfast recipes and he said “Of course!”
Now you must keep in mind that dad cooks with a pinch of this and a handful of that. My job was to decipher all of his instructions and make a recipe you can duplicate.
So I took his instructions and tried his recipe. And you know what? I’ve got another tasty one for you to try! It sort of reminds me of an omelet with the addition of cheese. The chiles and tortillas really give it some nice flavor.
I’m going to call this one Alphonso’s Mexican Breakfast Recipe — Mexican Eggs and Tortillas.
- 4 corn tortillas
- 4 eggs
- 2 green onions, minced
- 3/4 to 1 cup vegetable or olive oil
- 1/4 cup diced Chile Ortega
- 1/2 avocado, cut into small chunks
- 1 small tomato, cut into small chunks
- 1 cup cheese, shredded, cheddar, Monterey jack, or any other you like
Heat the canola oil in a frying pan over medium high heat. Slice the tortillas into strips (1/2 inch by 2 inches) and place in the hot oil to fry. Cook the tortillas until they become crispy and slightly browned.
Drain the oil from the pan. Mix the eggs with a whisk and pour into the frying pan on top of the tortillas. Add the rest of the ingredients by sprinkling them over the eggs.
Cook over medium heat, turning the eggs until they are cooked through.
Other Breakfast Recipes:
Easy Breakfast Casserole