Mexican Omelette Recipe
Ingredients
1 flour tortilla (7 inches), coarsely chopped.
2 tablespoons butter or margarine 8 eggs
1 tablespoon water
1/4 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1 large ripe avocado, chopped
3/4 cup sour cream, divided
3 tablespoons chopped fresh or canned green chilies
1 tablespoon lemon juice
1 medium tomato, chopped
Directions
In an 8-in.skillet, saute tortilla in butter until softenedl about 2 minutes.
Meanwhile, beat eggs, water and salt in a bowl.
Pour over tortilla in skillet; cook over medium heat.
As eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are set, remove from the heat.
Sprinkle with 3/4 cup cheese.
Combine avocado, 1/2 cup sour cream, chilies and lemon juice; spread over half of the omelet.
Fold omelet in half and transfer to a warm platter.
Top with tomato and remaining cheese and sour cream.
Meanwhile, beat eggs, water and salt in a bowl.
Pour over tortilla in skillet; cook over medium heat.
As eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are set, remove from the heat.
Sprinkle with 3/4 cup cheese.
Combine avocado, 1/2 cup sour cream, chilies and lemon juice; spread over half of the omelet.
Fold omelet in half and transfer to a warm platter.
Top with tomato and remaining cheese and sour cream.
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