Hi guys! Were going to make the most amazing breakfast tortillas, they are so quick, so delicious
Its an amazing, breakfast, brunch or lunch
Lovely eggs, little bombs of manchego cheese
Soft tortillas, avocado, lime, coriander, chilli sauce, it's going to be great
Now this recipe comes from this book, Jamie's America, it's one of my favourites, I think the recipes are absolutely incredible
And in this recipe of course, were in L.A, were in East L.A with the Mexican communities
I spent a lot of time in East L.A on different jobs working in schools
and different districts
Met some amazing people. This tortilla is a homage to them, it's so simple
I love making this for like 2 to 4 people, I get a bunch of plates and I just put a couple of things in the middle of the table
First up let's just slice up some tomatoes
Salt, pepper, coriander leaves and lime
Few fresh chillis
So that's the tomato part
Then were going to go on to the avocado part
Now avocado can, depending on the variety, start oxidising and discolouring
and a thing that will stop that is citrus
especially lime, so just a little squeeze of lime juice, a light seasoning
You can finely slice it if you want
And then you can just push it down just to make it look nice
I'm going to use some wheat tortillas here, re-heat these
I got a little Plancha here
Or in a dry pan, non-stick, i don't want them crispy, I just want them crispy and warm, really important
Pan onto a medium high heat
Were going to use some eggs, were going to add spring onions
or scallions, I saw variations of these eggs
In the States and with the Mexican communities
I really love this method
Manchego cheese, so I'm just going to grate about a heaped table spoon
That's for seasoning, if you wanted to, you could just get your knife and do little nuggets of manchego
and they won't fully melt completely until you've finished so you get little bombs of cheese
in your scrambled egg
These are eggs from my chickens, you can see they're all different sizes, that's what happens when you've got chickens, because they're different ages
6 eggs will probably be enough for 4 people actually
Having a few ribbons of yolk and the white is quite nice
So that kind of loose, whipping like that is absolutely cool
I'm going to use just a tablespoon of oil, and just a little bit of butter
In we go with the eggs
Right, now I love to use a spatula for this, really important
There's this lovely little sheets in here
So literally, I'm going to take it off the heat now because I'm reading the temperature and I don't want to overcook it.
So want sheets and under cooked
If its cooked in the pan, it'll be over cooked in your mouth and in the plate
In with the spring onions
So I'm just folding these sheets over, look at the texture
That's what we want, really loose eggs
We haven't kind of, cooked the protein so they're ridiculously firm
and it's like, texturly incredible, with those little bombs of manchego and the seasoning and the flavour
You will never regret cooking eggs like this,
So lets plate one up
I've just warmed up a tortilla on one side, it's not crispy, it's nice and bendy
I'm then going to get some of these beautiful tomatoes, lime juice, coriander, seasoning
Beautiful, beautiful colours
Avocado
And then we've got these amazing eggs
And this is all about texture, layers, flavours
Look at that
The home made chilli sauce comes out
This one is next level
Click the link, up there, and I'll show you how to make my one, it took me months to get it right
And then what I might do is finish it, just with a little manchego over the top
Long strokes. And look at those colours guys
That just reminds me of my time in America with my mate Rigo in East L.A
Absolutely gorgeous. I hope you like that
If you do like it, if you want to do the chili sauce, click the link up there on the information box below
Happy breakfast, happy brunch, happy lunch
Happy days, see ya