Tortilla a la Mexicana

Unicorn (unicron@prodigy.net)
Sat, 20 Jun 1998 23:07:49 -0400

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Most of us think of the flat, unleavened bread when we
hear the word "tortilla". That is a Mexican invention. In Spain a
tortilla is an omelet, similar to the Italian frittata, and that is the sense in
which the word is used here.

1 chicken breast half, boned
2 Tbs chile powder
1 large tomato, peeled, seeded and chopped
2 Tbs butter
6 eggs
Salt and freshly ground pepper

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