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Baked Spanish Eggs

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Baked Spanish eggs with crispy tortilla pieces, sauteed peppers, tomatoes, onions, green chiles, and cumin in an egg custard. A Mexican-style frittata baked in pie tins and cut into wedges.

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Corn tortillas toasted until crispy get folded into a seasoned egg mixture with sautéed onions, bell pepper, tomatoes, green chiles, cumin, and oregano, then baked in pie tins until set and golden. Think of it as a Mexican frittata with built-in chips.

Toasting the tortilla pieces in a dry skillet before adding them to the eggs is the step that gives this dish its texture. The crispy bits soften slightly during baking but hold enough crunch to create pockets of texture throughout the custard. Skip this step and you get soggy tortilla strips that disappear.

Sautéing the onions until golden (not just translucent) develops deeper flavor. That extra few minutes of color means sweeter, more caramelized onions that carry through the finished dish.

Fresh cilantro mixed into the egg batter adds herbal brightness that dried herbs alone can’t match.

Let it stand 10 minutes after baking. Like any egg bake, it firms up as it rests and slices into cleaner wedges.

Kitchen Tips

  • Cut the tortillas into 1-inch squares for pieces that distribute evenly through the egg mixture.
  • Don’t overbake. The eggs should be set and golden on top but still slightly soft in the center, not dry and rubbery.
  • Two pie tins give you thinner layers that cook more evenly than one deep dish.
  • Serve with salsa, sour cream, or sliced avocado on the side.

Variations

  • Cheesy version: Fold in shredded pepper jack or cheddar before baking.
  • Chorizo addition: Brown crumbled Mexican chorizo with the onions for a heartier, spicier brunch dish.

Ingredients

3 3
EACH FLOUR TORTILLA
corn, cut into 1 inch squares *
2 30
TABLESPOONS ML OLIVE OIL
2 2
MEDIUM MEDIUM ONIONS
quartered, thinly sliced
2 2
CLOVES CLOVES GARLIC
minced
1 1
MEDIUM MEDIUM GREEN BELL PEPPER
diced
2 2
MEDIUM MEDIUM TOMATOES
diced
6 6
LARGE LARGE EGGS
beaten
3 45
TABLESPOONS ML MILK
low fat
1 28.9
OUNCE ML/G GREEN CHILI PEPPER
mild, chopped
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML OREGANO
dried
2-3
TABLESPOONS CILANTRO
or parsley, fresh
1
X SALT AND BLACK PEPPER
to taste *

Directions

Preheat the oven to 350℉ (180℃).

Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool.

Heat the oil in the same skillet. Add the onions and sauté over moderate heat until translucent.

Add the garlic and pepper and sauté until the onion turns golden and the peppers soften.

Add the tomatoes and sauté for another 2 to 3 minutes, just until they soften a bit.

Combine the beaten eggs with the milk in a mixing bowl.

Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients.

Oil two 9-inch pie tins and divide the mixture among them.

Bake for 25 to 30 minutes, or until set and golden on top.

Let stand for 10 minutes before serving, then cut into wedges to serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 144 60% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 89mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 15g
Vitamin A 14% Vitamin C 43%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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