Baked Spanish Eggs
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 servingsPREP
20 minCOOK
40 minREADY
1 hrsCorn 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
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.
Comments
