Breakfast Aztec Cake

Ingredients

• 8 Stück Corn tortillas
• 6 große Large eggs
• 300 ml Green salsa (Tomatillo salsa)
• 200 g Shredded Oaxaca cheese or mozzarella
• 100 ml Sour cream or crème fraîche
• 2 EL Vegetable oil
• 1/2 TL Salt
• 1/4 TL Black pepper
• 2 EL Chopped fresh cilantro
• 1/4 Red onion, finely diced (optional)

Instructions

1. Preheat your oven to 190°C (375°F) top/bottom heat. Heat the vegetable oil in a large skillet over medium heat.
2. Whisk the eggs with salt and pepper in a bowl. Pour the eggs into the hot skillet and scramble until just set but still slightly moist. Remove the eggs from the pan and set aside.
3. Lightly grease a baking dish (approx. 20x20 cm or 8x8 inches). Start with a thin layer of green salsa on the bottom of the dish. Then, place a layer of tortillas (about 2-3 pieces, depending on size), overlapping them slightly.
4. Spread half of the scrambled eggs over the tortillas. Sprinkle a layer of shredded cheese and some green salsa over them. Repeat with another layer of tortillas, eggs, cheese, and salsa.
5. Finish with a layer of tortillas, covering generously with the remaining cheese and dollops of sour cream. Bake the casserole for 20-25 minutes, or until the cheese is melted and golden brown, and the edges are slightly crispy.
6. Remove the Aztec Cake from the oven and let it rest for a few minutes before slicing. This helps the layers to set better.
7. Garnish each serving with fresh cilantro and optionally with finely diced red onion before serving. Serve warm and enjoy this delicious Mexican breakfast.

Nutrition