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Categories:
tortillas flour salt baking powder butter potato potatoes corm oil salt eggs milk veggie eggs corn tortillas tomato onion salt eggs milk
Viewed: 24 - Published at: 6 years agoIngredients
- tortillas:
- 2 cups flour
- 1/2-teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup butter (or lard)
- potato and egg:
- 2 medium potatoes
- corm oil
- salt, pepper
- 3 eggs
- milk
- veggie eggs:
- cheap corn tortillas
- tomato
- onion
- jalapeno
- salt, pepper
- 3 eggs
- milk
Method
- TORTILLAS
- Mix flour, salt, baking power and lard
- Crumble together until coarse (like corn meal)
- Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl, repeat until all dough is sticky and combined into a big mound.
- Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic
- Break dough up into 8-10 golf ball sized balls
- Dampen cloth with warm water and let cloth sit on dough for 20 minutes. (This is a good time to prepare and cook the eggs see below )
- Pre-heat pan medium-high
- Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer.
- POTATO EGGS
- Peel 2 medium potatoes, chop
- Fry in corn oil, medium heat, then add salt (kosher salt or sea salt) and pepper.
- Cook until crisp but tender, then remove, drain and add more salt and pepper to taste. They should taste a bit like French fries.
- Butter pan at medium-high, then reduce to medium, add 3 scrambled eggs (with milk), then potatoes. Cook slow (turn off heat before it overcooks).
- VEGGIE EGGS
- Dice corn tortillas
- Dice tomato, onion, jalapeno
- Use oil to fry up corn tortillas, remove and drain, add salt and pepper
- Drain excess oil from pan and throw in onions, tomatoes and peppers. Cook two minutes. Move to pan, add 3 eggs/milk and corn tortilla chips, cook a couple of minutes.
