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Egg Tortilla with Cumin Sour Cream

© John Kernick

Egg Tortilla with Cumin Sour Cream

  • TOTAL TIME:
  • SERVINGS: 1

In this delicious riff on a quesadilla, eggs are lightly scrambled, then a corn tortilla is pressed onto them and they're cooked further with grated cheese.

Ingredients

  1. 2 tablespoons sour cream

  2. Pinch of ground cumin

  3. Kosher salt

  4. 1 teaspoon extra-virgin olive oil

  5. 2 large eggs, beaten

  6. 1 corn tortilla

  7. 3 tablespoons freshly grated Parmigiano-Reggiano cheese

  8. Chopped chives and chopped pitted green olives, for garnish

  1. In a small bowl, mix the sour cream with the cumin and season with salt. In a 6-inch skillet, heat the olive oil. Add the eggs and cook over moderate heat without stirring, until set at the edges, about 1 minute. Place the tortilla over the eggs, press gently and cook until the eggs are just set, about 2 minutes. Flip the eggs and tortilla and sprinkle on half of the cheese. Cook until the tortilla is golden on the bottom, about 2 minutes. Slide the tortilla onto a plate. Top with the remaining cheese and garnish with chives and olives. Serve with a dollop of the cumin sour cream.

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