Crispy tortilla breakfast melts, two ways

Method

1. For the tomato version, beat two eggs with half the salt, some pepper, and the spring onion. Melt a third of the butter in a 28 cm skillet over low heat, add the eggs, and immediately press a tortilla on top.
2. Cook over low heat for 2 to 3 minutes, until the egg has set onto the tortilla and the whole thing lifts as one piece. Flip, cover half with the mozzarella, the tomato, half the spinach, and two cheese slices, then fold and crisp both sides over medium heat, 1 to 2 minutes a side.
3. For the bacon version, cook the bacon in the same pan over medium heat for about 3 minutes, until lightly browned, and lift it out. Beat the remaining eggs with the parsley, the rest of the salt, and pepper.
4. Add another third of the butter and the eggs to the pan, press the second tortilla on top, and cook over low heat for 2 to 3 minutes until set. Flip and layer with the last two cheese slices, the bacon, the remaining spinach, and the red pepper.
5. Fold the sides inward, add the last of the butter, and cook over medium heat, turning once, 1 to 2 minutes a side, until deeply crisp and the cheese has melted.

Notes

• Keep the heat low while the egg bonds to the tortilla.
• Pat the tomato dry before filling.
• The vegetable version is vegetarian when the bacon tortilla is omitted.

Sources consulted

• Fast & Easy Recipes video

Good with

• Crispy potato, onion, and garlic skillet cake
• Greek salad with sardines
• Tuna and avocado salad

From Christoph Mayer

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