The other day I caught a Rachel Ray show and she made a wonderful frittata ‘cake’ made with eggs and corn tortillas. She layered it with shredded lettuce, avocados, salsa and pico de gallo. It was amazing looking – it had two layers and was presented as a great brunch idea.
Weill, I did my own little take on it – and it was scrumptious. Instead of a two layer cake, I just made single layers. I made one on Friday night to try out. Then made two more to take to the studio. I do have to say that Friday night’s dish was a bit better because I didn’t let it cool off in the oven – had to get ready to go to the studio, so I turned off the oven, opened the door and let it rest in there. Well, it still tasted great, but I think it dried out a bit. Oh well, live and learn. Here is my version of a one-layer ‘Taco Cake’:
Ingredients: 1 package small corn tortillas; 1 dozen eggs; 1 cup Shredded Monterey Jack Cheese; 8 Roma tomatoes – cut into quarters and remove seed; 1 medium onion, roughly chopped; 2 Jalapeno peppers – remove seeds, coarsly chopped; 1 clove garlic, crushed; 1 bunch cilantro; salt, pepper, onion powder, garlic powder, paprika ttaste; Taco sauce; ¼ cup milk or cream; 8 oz carton sour cream
Pre heat oven to 425 degrees; prepare a cake pan with cooking spray, or line with parchment paper (I think this works the best).
Cut tortillas into strips. Cut into squares. Fry lightly in safflower oil then drain well, or bake in the oven until slightly crunchy. I coated a baking sheet with the oil, put the tortilla pieces down and tossed them until pieces were coated then added a little salt. Bake approximately 20 to 30 minutes or until golden brown.
In a bowl, beat eggs. Add milk or cream. Season to taste with salt and pepper. Add a bit of garlic powder, onion powder (I like the coarse California Style). Add Paprika. Add about ¼ cup Taco sauce.
Place chips into cake pan. Pour eggs into pan. Bake about 20 to 30 minutes in oven or until a toothpick, when inserted into center, comes out clean. Remove from pan and turn onto a plate.
While eggs are baking, prepare your salsa – In a food processor add two jalapeno peppers, roughly chopped with seeds removed – be VERY careful –if you touch your eyes they will burn. And try to use food prep gloves! I didn’t and about died – talk about ‘feel the burn’. Add an onion that has been roughly chopped and cilantro
Season your salsa to taste with salt, pepper, crushed garlic (about 1 clove) add lemon or lime juice. Pulse several times – until all chopped but not liquefied.
Now you can ‘build’ your taco. Add some shredded Monterey Jack cheese, shredded lettuce, chopped avocados, salsa, sour cream and garnish with chopped cilantro.
This is a real crowd pleaser. For breakfast, brunch or dinner! Thanks Rachel!