Salvadorean Special

 

Now - if you are decedent of, or directly from, El Salvador and you haven't had this at some point in your life - shame on you. To the rest of you this might seem like a hodgepodge of omelet-ish ingredients + a really thick tortilla, but we the few (1.6 million or so?) Salvadorean Americans know all too well how many problems a tortilla tostada (toasted tortilla) can solve. Tortillas are to El Salvador what [help me out here please] are to the US. I want to say burgers or pizza, but those don't really justify....anyway, I digress...

Add a tortilla tostada to your basic omelet and all of a sudden you have a crunchy, salty, eggy, fantastic twist on a really simple breakfast food. Skip the sweet stuff this weekend (waffles, syrup, cinnamon toast crunch, whatever) and treat yourself to this super simple meal. Enjoy.

Ingredients
- 2 handmade flour tortillas
- 4 Eggs
- 1/4 cup whole milk
- 1/4 cup extra virgin oil oil
- 1 turkey hot dog (optional, and could be replaced with any other meat you would prefer in omelet)
- 1 tsp black pepper
- 2 tsp salt
- 1/2 tsp rosemary
- ketchup (optional)

Toast the flour tortillas in a toaster oven/conventional toaster until completely crisp on the outside. Heat extra virgin olive oil in a pan to 350 degrees. Cut tortillas into 8 slices and fry in the oil until medium brown on each side, about 3 minutes per side over medium heat.

In a separate bowl, mix eggs, milk, salt, pepper and rosemary.

Add sliced turkey hot dog (or other meat) to tortilla slices, cook for 2 additional minutes. Add egg mixture to the pan. Cook to your desired level of done-ness (I like my eggs a bit runny). Serve hot and add ketchup (or hot sauce) if desired.