Ingredients
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1
-
2
-
1
-
2
-
6
-
-
-
-
-
-
-
-
-
-
Directions
Tortilla a La Mexicana, , This made a perfect brunch for DH and I I reduced the amount of chili powder and used a chipotle seasoning blend to bring up the heat Served this with a side of breakfast potatoes and toasted english muffin
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Steps
|
1
Done
|
Poach the Chicken Breast in Water or Chicken Stock For 10 Minutes. |
|
2
Done
|
Cool and Cut Into Cubes. |
|
3
Done
|
Place the Tomato and Chili Powder in a Blender and Blend Until Is Forms a Smooth Puree. |
|
4
Done
|
Heat 1 Tablespoon (15 Ml) of the Butter in a Skillet and Cook the Puree Over Moderate Heat For About 5 Minutes, Stirring Frequently. |
|
5
Done
|
Add the Chicken Cubes and Season to Taste With Salt and Pepper. |
|
6
Done
|
Beat the Eggs With Salt and Pepper to Taste. |
|
7
Done
|
Heat the Remaining Tablespoon of Butter in an Omelet Pan Over High Heat Until the Butter Foams. |
|
8
Done
|
Pour in the Beaten Eggs and Stir Rapidly With the Back of a Fork Until the Eggs Are Cooked but Still Soft and Moist. |
|
9
Done
|
Add the Chicken Mixture and Tip the Pan to Roll the Omelet Over the Filling, Using the Fork to Assist. |
|
10
Done
|
Roll Out of the Pan Onto a Warm Serving Platter. |
