Tortilla de Patata y Nopal (Baked Potato & Cactus Omelette)
August 30, 2014
Categories: Breakfast, Side Dishes, Potatoes, Mexican, Brunch, Gluten-Free, No Eggs, Vegetarian, more
"Needed catus for breakfast lol"
- Serving Size: 1 (363.5 g)
- Calories 383.5
- Total Fat - 20.2 g
- Saturated Fat - 9.3 g
- Cholesterol - 442.5 mg
- Sodium - 631.2 mg
- Total Carbohydrate - 23.9 g
- Dietary Fiber - 3.6 g
- Sugars - 5.4 g
- Protein - 27.3 g
- Calcium - 403.6 mg
- Iron - 3.3 mg
- Vitamin C - 42.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Heat olive oil in a pan, add garlic onion, green chili and sauté and until softened.
Preheat oven 500 degrees.
Add cactus and sauté for a minute or so. Add potato and fry until heated through.
In a bowl, whisk together eggs, salt and pepper.
Spread the potato and cactus evenly across the ovenproof frying pan, then pour over the egg mixture. Top with cheese.
Bake 500 degrees for 3-5 minutes until set and the cheese has melted.
Serve with generous lashings of salsa verde and sour cream.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting cactus (nopal), make sure to choose one that is firm and free of any brown spots.
- For the green chili, choose one that is mild in flavor, such as a jalapeño or Anaheim pepper.
- Substitute the garlic for shallot for a sweeter taste. The benefit of this substitution is that it provides a milder flavor that complements the other ingredients in the recipe.
- Substitute the green chili for jalapeno for a spicier flavor. The benefit of this substitution is that it adds a kick of heat to the omelette, making it more flavorful and exciting.
Vegetarian Tortilla de Patata y Nopal Replace the eggs with 1/4 cup of chickpea flour and 1/4 cup of water. Whisk together until combined and pour over the potato and cactus in the ovenproof frying pan. Top with cheese and bake at 500 degrees for 10-12 minutes until set and the cheese has melted.
Vegetarian Tortilla de Patata y Nopal con Espinacas Replace the eggs with 1/4 cup of chickpea flour and 1/4 cup of water. Add 1/4 cup of chopped spinach to the potato and cactus mixture in the ovenproof frying pan. Whisk together the chickpea flour and water until combined and pour over the potato and cactus mixture. Top with cheese and bake at 500 degrees for 10-12 minutes until set and the cheese has melted.
Refried Black Beans: A savory side dish that complements the Tortilla de Patata y Nopal, these refried black beans are a great source of plant-based protein and fiber. They are easy to make and can be spiced up with cumin, chili powder, and other seasonings to taste.
Mexican Street Corn: Mexican Street Corn is a delicious, flavorful side dish that pairs perfectly with Tortilla de Patata y Nopal. It is made with grilled corn, mayo, cotija cheese, chili powder, and lime juice and is a great way to add a bit of spice to the meal. This dish is a great source of protein and fiber and is sure to be a hit with everyone at the table.
Q: How long should I bake the omelette?
A: Bake the omelette for 3-5 minutes at 500 degrees until the egg mixture is set and the cheese has melted.
Q: What ingredients do I need for an omelette?
A: To make an omelette, you will need eggs, milk, cheese, salt, pepper, and any desired additional ingredients such as vegetables or meat.
You'll Also Love
Fun Fact 1: Tortilla de Patata y Nopal is a popular dish in Mexico and was made famous by the iconic Mexican actress, Salma Hayek, who often cooked it for her family.
Fun Fact 2: This dish has a long history that dates back to the Aztec era, when cactus was a popular ingredient in many dishes.