You know those evenings when you realise that you forgot to take something out of the freezer to cook for supper, and then you remember that the microwave is broken so you can’t quickly defrost something? On nights like these, eggs are usually my go-to. But not all my boys enjoy this most versatile of foods as much as I do. So huge was my surprise when there were only empty plates left after this experiment! Avos are in season, and we had a lot of tomatoes in the fridge. So I decided to make cheesy egg tortillas with guacamole and fresh salsa. Quick, easy and packed with flavour! And it’s vegetarian without losing those all-important proteins!
Cheesy egg tortillas with guacamole and a fresh salsa
To serve 5, you will need for the tortillas
- 10 eggs
- 1 cup of grated cheddar cheese
- Salt and pepper to taste
For the Guacamole (this is my own recipe, I can’t vouch for its authenticity!)
- 2 ripe avos
- a garlic clove, crushed
- 1 tablespoon lemon juice
- a small green chilli, chopped (optional)
For the salsa
- 2 large ripe tomatoes
- 1 garlic clove, crushed
- 1 small onion
- A handful of fresh coriander
- 1 red apple
- Half a cucumber
- 1 small green chilli, chopped (optional)
- 2 tablespoons apple cider or balsamic vinegar
- 1 tablespoon olive oil
To Cook the Tortillas:
Turn on the grill and prepare a baking tray.
The tortillas have to be made one by one. Whisk two of the eggs together, and season with salt and pepper. Heat a dash of oil in a pan, and add the egg mixture. Swirl the mixture in the pan like you would a pancake. Cook until you can easily lift the pancake, and then gently flip it over. Cook on the other side until golden brown. Once cooked, remove from the heat. Put a generous portion of cheese on the tortilla and fold in half, then in half again and place on the baking tray. Repeat until you have 5 or 6 folded, cheesy tortillas. Once you have finished making all the tortillas, place them under the grill until the cheese is oozing out.
To Make the Guacamole:
Place all the ingredients for the guacamole into a food processor and blend until smooth. *If it is very thick, I add a little bit of milk. That’s it!
For the Salsa:
Finely chop all the ingredients, and place in a bowl. Dress with the vinegar and oil. Taste your salsa! If it is very tart, you can break the acidity with half a teaspoon of sugar. If your tomatoes and apples are very ripe and sweet, this shouldn’t be necessary.
Serve each tortilla with a dollop of guacamole and a spoonful of fresh salsa.
NOTE: this is the child-friendly-low-chilli version. To spice things up, add some more chillis to the salsa, and flavour the guacamole with Tabasco! 🔥🔥🔥