I don’t think there’s any way to make a scrambled egg dish look pretty . . . But, now that I think about it, if you add dainty leaves of parsley, for garnish, that would definitely spruce up a scrambled egg dish. Parsley aesthetically enhances any food dish! I bet if I put a sprig of parsley in my hair it would make ME look better.
I contemplated whether or not to even do a blog post on this dish because it’s so simple, but it’s easy to prepare and tasty. When crunched for time and unable to sit and truly enjoy my food, I’d much rather make a good and quick dish at home than get fast food at a drive thru. I know many people who feel the same way; people who get frustrated with the amount of time it can take to prepare a home-cooked meal. This dish takes 20 minutes to prepare. Plus it only requires nine ingredients, most of which should be in every kitchen that is stocked with basics. I had to buy corn tortillas, a poblano chile and a tomato. I found this recipe last night while perusing the September 2010 issue of Everyday Food, a Martha Stewart magazine. Here’s the recipe broken down in steps with pictures.
Note: I cut the ingredients down since I was cooking for myself, but the measurements below are from the actual recipe, which serves 4.
Corn-Tortilla and Egg Scramble
Heat 3 tablespoons vegetable oil in a large nonstick skillet that is set over medium-high heat. Add 6 corn tortillas, torn into small pieces (I just cut mine into triangles), and cook, stirring and turning frequently, until golden and crisp, about 6 minutes.
With a slotted spoon, transfer to a paper towel-lined plate to drain. Discard all but 2 teapoons oil from skillet.
Add 1/2 white onion, diced small (1 cup), and 1 large poblano chile, seeded and diced small (1 cup); cook until onion is soft, about 5 minutes. Note: The smell of the poblano chile cooking is intoxicating, and it will perk you right up.
Add 1 medium tomato, diced small (1 cup); cook until it begins to break down, 2 to 3 minutes. Season with coarse salt and ground black pepper.
Add 8 large eggs (lightly beaten), fried tortillas, and 1/2 cup grated cheddar cheese (2 ounces); cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.
That’s it. A CLAP-CLAP-CLAP, blink-and-it’s-done dish. That Martha; gotta love her.
If you like tortilla chips and salsa make your own chips by cutting and frying corn tortillas, like in this recipe. After you remove the fried tortillas from the skillet and place them on a paper towel-lined plate sprinkle them with salt while they’re still warm. They’re the best.