Mexican 'Tortilla' Bake

It's surprising how many eggs seem to accumulate when you are not baking, so as soon as the oven was back in service I had to find a way to use them.  I'm sure you are probably wondering why I didn't just stop buying them,  but they are hand delivered to my husband by the woman who keeps them and works alongside him, so it would be rude not to buy them each week, don't you think?



So what to do with them, hmm let's have a look in the fridge and see what is there... oh yes, some mini peppers and a courgette, dice and slice them and add a tablespoon of oil then roast in the oven at 180C for about 20 minutes or until the vegetables have started to soften and blacken round the edges.

Now what else can I add...some leftover lamb chopped into pieces and a packet of ready cooked rice, you don't need to add the rice but it does make it more substantial.

Beat five eggs with 1/2 teaspoon of sweet smoked paprika and mix through the other ingredients.

Grated cheese on top is optional, but a nice finish.  Put back into the oven to bake for about 30 minutes or until set in the middle.  Serve with salad.

I'm entering my Mexican Tortilla for The Spice Trail run by Vanesther at Bangers and Mash as the challenge is celebrating Mexican food this month.

I'm also adding this to the No Waste Food Challenge as I used up some extra eggs, random veg from the fridge and leftover roast lamb. It is run by Elizabeth at Elizabeth's Kitchen Diary and hosted this month at JibberJabberUK

Labels: eggs, mexican, smoked paprika, the spice trail, tortilla

posted by Janice @ 20:58 26 Comments

Tortilla Bake

 
We love to eat fajitas. I buy the tortillas and the fajita spice mix and sometimes also the box of Nachos with their sachets of topping.  Sometimes I buy the salsa, sometimes  I make it, but I always make my own guacamole and have little bowls of sour cream, roasted peppers, cheese, salad and kidney beans.

When my sons were still at home it was their favourite meal and there were never any leftovers.  But now there are fewer of us, so last night there were three tortillas left, enough chicken for one and a few bits and pieces in each of the other bowls.  Just about enough for one person's lunch but not really enough for a meal.

As I am not really baking just now, all the bakeware having been packed away for the kitchen work, I have a bit of an overload of eggs.  We get our eggs from a colleague of my husband's and half a dozen beautiful free range eggs arrive every Monday.  Usually I've used them all before the next delivery but they are starting to stack up.  So eggs seemed like a good way to go with my recipe development!



Tortilla Bake (serves 2-3)

2-3 Tortillas
1-2 tbsp kidney beans
1 tbsp soured cream
1 -2 tbsp tomato salsa
1-2 tbsp roasted sweet peppers
1-2 tbsp  chicken cooked in fajita spice mix
1-2 tbsp guacamole
150g hard cheese (cheddar)
4 eggs
100ml semi skimmed milk
salt and freshly ground pepper

1. Grease a round pie dish with butter or oil.  Lay one torilla in the base, add the cooked chicken, place another tortilla on top and cover with the beans, cream, salsa, chicken and guacamole.  Place the final tortilla over this. (If you only have two just make a big sandwich).
2. Beat the eggs and milk together in a bowl, season and pour over the tortilla layers.
3. Cover with foil and leave to rest in the fridge for 2-3 hours to let the egg mix soak in.
4. Heat the oven to 180C
5. Grate the the cheese over the top of the tortillas.
6. Replace the foil and bake for 20 minutes until the egg is almost set.
7. Increase the oven temperature to 220C
8. Remove the foil and bake for a further 5-10 minutes until the cheese is browned and melted.
9. Serve cut into wedges with salad or vegetables.






Tea Time Treats is a blog challenge run by my friend Karen at Lavender and Lovage, this month it is being hosted by Jane at Hedgecombers and the Tea Time theme is 'EGGS'.


This is a new challenge for me, I found it in the list on the Food Blog Diary.  Cheese is integral to the success of the Tortilla Bake and the theme for Cheese Please, this month, is Comfort Food and Winter Warmers, so I think this cheesy supper dish definitely fits the bill!

Labels: brunch, cheese, Cheese Please, Chicken, eggs, fajitas, leftovers, lunch, No Waste Food Challenge, supper, Tea Time Treats, tortilla

posted by Janice @ 07:30 12 Comments

Hot 'n' Smoky Cheese and Tomato Wraps

This recipe is easy peasy Applewood Cheesey!  The Hot n Smoky Cheese and Tomato Wraps are easy to put together and full of flavour.  You could vary the recipe in all sorts of ways as long as it includes cheese.

This is my third recipe for the Applewood Spreadable Blogger Competition, check out the Kale, Pumpkin and Smoked Cheese Tart and Smoky Celeriac and Apple Remoulade.


Hot 'n' Smoky Cheese and Tomato Wraps
6 large tortillas or wraps
350g/12oz Applewood Smoked or mild cheddar, grated
100g/6oz Applewood Spreadable 
200g chorizo
15g fresh coriander, chopped
2 spring onions
3 large vine ripened tomatoes
1 red chilli

First make the salsa
1. Deseed and chop the tomatoes and place in a bowl.  Finely chop the spring onions, deseed and finely chop the chilli, add to the tomatoes and set aside.


2. Skin and chop the chorizo, fry it gently in a non-stick pan without oil until the sausage pieces start to char at the edges and the oil starts to run.
3. Lay out the tortillas and spread with the Applewood Spreadable, divide the chorizo between the 6 tortillas, laying it in a line down the middle.
4. Top the chorizo with the salsa, grateed Applewood Smoked Cheese (keeping some aside to top the finished dish) and chopped coriander.

5. Roll up the Tortillas, cut in half and layer them up in an ovenproof dish.  Top with the remaining grated cheese.



6. Bake at 200C/400F for 15 minutes until heated through and the cheese has melted.  Serve hot with salad.


I was provided with samples of Applewood Spreadable, Applewood Smoked Cheese and a hamper of other ingredients.  I was not paid for this review and all opinions are my own.

Labels: Applewood Smoked Spreadable, cheese, chilli, salsa, tomato, tortilla, wraps

posted by Janice @ 20:11 5 Comments

Tortilla-Frittata-Omelette

We buy half a dozen free range eggs each week from a woman who keeps hens and works in my DH's office. They seemed to have built up a bit and I had three boxes sitting on top of the fridge. I had also bought the Tesco magazine 'Light and Easy' which featured a recipe for Spanish Onion, Pepper, Pea and Potato Tortilla, not that I need a recipe for this, but it certainly prompted me to make it.

Spanish Onion, Pepper, Pea and Potato Tortilla

Serves 4
Cals 280
Fat 15.3g
Sat 3.2g

25g potatoes, peeled and cut into 1 cm cubes
Low calorie cooking spray (I used a teaspoon of oil)
Three onions, peeled and finely sliced
200g bottled roasted red peppers,drained and roughly chopped
200g frozen peas, thawed ( I didn't thaw them, they thawed out in the cooking)
2 garlic cloves, peeled and finely chopped
Five eggs
Salt and freshly ground black pepper

1. Parboil the potatoes in a large saucepan of lightly salted boiling water for five to six minutes. Drain thoroughly.
2. Spray a 20 - 23cm non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onions, peppers, peas and drained potatoes, and fry gently over a medium heat for 12-15 minutes or until the vegetables have softened, but not coloured, turning and stirring often. Add the garlic and stir to mix well.
3. Preheat the grill to medium hot.
4. Ina bowl, beat the eggs lightly and season well. Pour this mixture into a frying pan,shaking the pan so that the eff and vegetables are evenly spread. Cook gently for eight to ten minutes or until the tortilla is set at the bottom.
5. Place the frying pan under the grill and cook for five to six minutes or until the top is set and golden. Remove from the grill and allow to cool for five to six minutes. Carefully transfer to a board and cut into wedges. Serve warm or at room temperature.

I served it with a salad of mixed leaves and a sort of Waldorf salad with apples, pecan nuts and a mustard mayonaise dressing.

Labels: eggs, salad, tortilla

posted by Janice @ 19:07 6 Comments