Recipe for cooking tortilla hash
Recipes from Mexico :: Mexican Breakfasts
Source: American Bakers Association 4 small flour tortillas, cut into tenths
2 Tbsp. butter or butter-replacement
2 Tbsp. minced onion
3 med.-size tomatoes, cubed
1/2 green bell pepper, seeded and diced
3 eggs plus 3 egg whites, beaten
Salt and pepper, to taste
1 to 2 Tbsp. grated Parmesan cheese In a large skillet, fry tortillas lightly in butter or butter-replacement. Add onion, tomatoes and green pepper; cook until onion is limp or soft. Quickly add eggs, salt and pepper; cook until eggs are of desired consistency. Sprinkle and distribute with cheese and serve with salsa on the side. Serves 6.
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