Tortilla A La Mexicana

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 boneless chicken breast half
• 2 tablespoons chili powder
• 1 large tomato, peeled, seeded and chopped
• 2 tablespoons butter
• 6 eggs
• salt & freshly ground black pepper

Recipe

• 1 poach the chicken breast in water or chicken stock for 10 minutes.
• 2 cool and cut into cubes.
• 3 place the tomato and chili powder in a blender and blend until is forms a smooth puree.
• 4 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 add the chicken cubes and season to taste with salt and pepper.
• 6 beat the eggs with salt and pepper to taste.
• 7 heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams.
• 8 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 add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist.
• 10 roll out of the pan onto a warm serving platter.