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    You are in: Home / Breakfast / Tortilla a La Mexicana Recipe
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    Tortilla a La Mexicana

    Tortilla a La Mexicana. Photo by PaulaG

    1/1 Photo of Tortilla a La Mexicana

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

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    Units: US | Metric


    1. 1
      Poach the chicken breast in water or chicken stock for 10 minutes.
    2. 2
      Cool and cut into cubes.
    3. 3
      Place the tomato and chili powder in a blender and blend until is forms a smooth puree.
    4. 4
      Heat 1 tablespoon (15 ml) of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently.
    5. 5
      Add the chicken cubes and season to taste with salt and pepper.
    6. 6
      Beat the eggs with salt and pepper to taste.
    7. 7
      Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams.
    8. 8
      Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist.
    9. 9
      Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist.
    10. 10
      Roll out of the pan onto a warm serving platter.

    Ratings & Reviews:

    • on July 17, 2005


      This made a perfect brunch for DH and I. I reduced the amount of chili powder and used a chipotle seasoning blend to bring up the heat. Served this with a side of breakfast potatoes and toasted english muffin.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tortilla a La Mexicana

    Serving Size: 1 (208 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 305.8
    Calories from Fat 190
    Total Fat 21.1 g
    Saturated Fat 8.8 g
    Cholesterol 470.7 mg
    Sodium 271.2 mg
    Total Carbohydrate 5.8 g
    Dietary Fiber 2.4 g
    Sugars 2.7 g
    Protein 23.5 g

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