Tortilla A La Mexicana Recipe

How to Make Tortilla A La Mexicana

1. Poach the chicken breast in 1 cup of water or chicken stock for 10 minutes, or until cooked through. Remove from heat and let cool completely.
2. Once cool, shred the chicken breast into bite-sized cubes.
3. Place the chopped tomato and chili powder in a blender with 2 tablespoons of water. Blend until a smooth puree forms.
4. Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the tomato puree and cook for 5 minutes, stirring frequently, until slightly thickened.
5. Add the shredded chicken to the skillet. Season with salt and pepper to taste. Cook for another 2-3 minutes to heat through.
6. In a separate bowl, whisk the eggs together with a pinch of salt and pepper.
7. Heat the remaining 1 tablespoon of butter in an omelet pan or nonstick skillet over medium-high heat until the butter foams.
8. Pour in the beaten eggs. Cook, stirring rapidly with a spatula or the back of a fork, until the eggs are set but still slightly moist. Do not overcook.
9. Gently fold the chicken mixture into the scrambled eggs.
10. Carefully slide the tortilla a la Mexicana onto a warm plate or tortilla. Serve immediately and enjoy!