Tortilla a La Mexicana

Recipe by Mimi Bobeck
READY IN: 20mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Poach the chicken breast in water or chicken stock for 10 minutes.
  • Cool and cut into cubes.
  • Place the tomato and chili powder in a blender and blend until is forms a smooth puree.
  • Heat 1 tablespoon (15 ml) of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently.
  • Add the chicken cubes and season to taste with salt and pepper.
  • Beat the eggs with salt and pepper to taste.
  • Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams.
  • Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist.
  • Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist.
  • Roll out of the pan onto a warm serving platter.
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