Number Four: Mexican Scrambled Eggs

I don't know about you, but I LOVE mexican food. It's probably one of my favourite cuisines, up there with Italian, Japanese, Chinese...


Okay well I pretty much love all food, I guess there's just some I don't like quite as much, like maybe Indian or Greek. But then again feta cheese is really yummy, and halloumi...and samosas are great too...


Hmmm...


Maybe it's easier to say what I don't like:
-really hot, spicy food
-certain shellfish like mussels or clams (but I eat pretty much everything else)
-salmon, although smoked salmon is absolutely delicious! And to be fair I'd eat regular salmon in a pasta sauce or fishcakes, just not on it's own
-fennel, or anything aniseed-y for that matter
-at the moment I'm still not a fan of big cuts of meat like steaks or lamb chops, but I'm getting there (I was a veggie for 4 years and to be honest never really liked them all that much anyway)

ANYWHO, back to the recipe.

Saturday night, and the parents have gone out for dinner WITHOUT ME (oh woe is me), so I need a Nigella recipe that I can make for one person (don't want to waste any of her lovely food after all!) I decided on the mexican scrambled eggs from Nigella Express (finally, a recipe I didn't take from Kitchen!) on the premise that they looked yummy, I could quite easily change the quantities to make them for 1 person, and we had all the ingredients already. (Ok, not ALL the ingredients; we didn't have a green chilli so I used a red one. So shoot me.)

The quantities I'm putting below are the full quantities for 2 people as written in the book, but I suggest that if you're making it for dinner, it's actually more like the amount for one person, so maybe double what I put below if it's for 2. I halved the recipe and it didn't seem to make much, and it's really really yummy as well so if it's just for you, make the full recipe anyway!

Ingredients

-2 tbsp vegetable oil

-2 soft tortillas

-1 tomato, deseeded and roughly chopped

-1 spring onion, roughly chopped

-1 small green (OR RED!!! That is also perfectly acceptable) chilli, deseeded and chopped

-4 eggs, beaten

-pinch of salt, or more to taste

I hope you appreciate my artistic arrangement here

Method
1. Heat the oil in a frying pan. When hot, roll up the tortillas and snip them directly into the hot oil using scissors.

2. Fry for a few minutes until crisp and golden (it really makes them taste SO much better!) then remove to a plate. Drain them on paper towels if you want to be like me (who doesn't) but that's not in the recipe.

Tried (and failed) to hide the animals on my paper towels. Child at heart :)

3. Add the tomato, spring onion and chilli to the oily pan and cook for a minute or so.

4. Add the tortilla strips back to the pan and - use a wooden spoon for this bit - add the beaten eggs and salt, and start to scramble.

5. When the eggs start to set, remove from the heatand keep stirring until cooked to your liking.

6. Now serve!

This is a rather unattractive picture I must admit, but the taste is far superior to the appearance, trust me.

I know I say this about every recipe but these really are good! They would be great for breakfast but would also make a great dinner, especially if you served them with a few other Mexcian bits and bobs, like refried beans (as Nigella suggests), or guacamole, or maybe with some more mexican dishes like fajitas, tacos, etc etc. My only problem is that there wasn't enough! So next time I make it I'm doing the full recipe for moi; I don't think the quantities given would be quite enough for two.

Or maybe I'm just greedy :D

Thanks for reading, next recipe is Spaghetti Carbonaraaa!!