Tortilla A La Mexicana

1. 1

   Poach the chicken breast in water or chicken stock for 10 minutes.

2. 2

   Cool and cut into cubes.

3. 3

   Place the tomato and chili powder in a blender and blend until is forms a smooth puree.

4. 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. 5

   Add the chicken cubes and season to taste with salt and pepper.

6. 6

   Beat the eggs with salt and pepper to taste.

7. 7

   Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams.

8. 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. 9

   Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist.

10. 10

    Roll out of the pan onto a warm serving platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.