Eleven City Diner's Mexican Scramble |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 10 |
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This was on Unique Eats, episode Delis. I changed it to make it vegetarian. Ingredients:
1 plum tomato, diced |
1 teaspoon minced yellow onion |
1/2 teaspoon chopped fresh cilantro |
1/2 jalapeno, seeds and membranes removed, finely diced |
kosher salt & freshly ground black pepper |
2 tablespoons vegetable oil, divided |
2 (6 inch) corn tortillas (or flour tortillas) |
2 ounces vegetarian soy chorizo, chopped |
2 scallions, chopped |
3 large eggs, lightly beaten |
1 ounce monterey jack cheese, coarsely grated |
kosher salt & freshly ground black pepper |
Directions:
1. For the salsa:.
2. In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
3. For the scramble:.
4. In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the soy chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
5. Serve the scramble on top of the fried tortilla and scatter salsa over top.
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