A little chili goes a long way

8 Mar

I found Best-ever Appetizers, Starters & First courses by Christine Ingram (2003) for $5.99 on a local bookstore’s bargain table several years ago. The pictures are wonderfully descriptive and the cookbook offers dozens of never-seen before recipes that I’ve tried through the years. This time I opted for a quiche-like recipe for a meatless Monday. And I wasn’t disappointed. Easy to throw together and just enough spice thanks to the jalapenos and salsa. It was even better cold the next day for lunch. I used a cast-iron skillet and ran it under the broiler to brown the top before bringing it to the table! It’s got enough “bite” and flavor so you won’t miss the meat! Great warm or cold.

Chili Cheese Tortilla with Tomato Salsa

3 tablespoons olive oil

1 small onion, thinly sliced

2-3 jalapeno chiles, sliced (or less)

7 ounces cold cooked potato, thinly sliced*

1 cup (generous) grated Manchego, Mexican queso blanco or Monterey Jack cheese

6 eggs, beaten

Salt and ground black pepper, to taste

For the Salsa

 1¼ pound fresh flavorful tomatoes, peeled, seeded and finely chopped

2 garlic cloves, crushed

3 tablespoons chopped cilantro

Juice of 1 lime

½ teaspoon salt

Make the salsa. Put the tomatoes in a bowl with the rest of the ingredients. Mix well and set aside.

Heat half the oil in a large omelet pan and gently fry the onion and jalapenos for 5 minutes, stirring once or twice until softened. Add the potato and cook for another 5 minutes until lightly browned, being careful to keep the slices whole.

Using a slotted spoon, transfer the vegetables to a warm plate. Wipe the pan with paper towels, then pour in the remaining oil. Heat well and return the vegetable mixture to the pan. Sprinkle the cheese the top. Pour in the beaten egg, making sure that it seeps under the vegetables. Cook the tortilla over low heat until set. Serve in wedges, garnishing with fresh herbs, with the salsa on the side.

*One large or two small potatoes. I scrubbed two small potatoes and threw them on the cookie sheet on which I was roasting cut-up potatoes the night before. When cold, it’s easier to thinly slice the potato – I used my trusty mandoline!

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