Egg And Cheese Tostada

10 ingredients
3 steps

Ingredients

  • 5/8 cup cornmeal
  • 1 1/4 cups plain flour
  • 2 onions medium, peeled, halved and cut into rings
  • 2 cloves garlic peeled and finely chopped
  • 2 chilli peppers deseeded and finely chopped
  • 1 tablespoon oil
  • 5 tablespoons tomato puree
  • 7 ounces Emmental cheese coarsely grated
  • 8 eggs
  • parsley chopped finely

Directions

  1. 1
    To make tortillas, mix cornmeal and flour with a pinch of salt. Gradually add 1/2 cup water and knead with the dough hook of a mixer then with your hands into a smooth, firm dough. Cover and let rest for about 1 hour.
  2. 2
    For sauce, heat 1 tbsp oil in a frying pan and sweat onions, garlic and chili for about 3 mins, until soft, then add tomato paste. Set aside.
  3. 3
    Preheat oven to 325°F. Divide dough into 8 equal-sized balls and roll out on a floured surface into 6 inch discs. Working in batches, heat remaining oil in a frying pan and cook dough for about 1 min per side. Spread tomato and chili paste evenly over each tortilla and transfer to an oiled baking sheet. Break an egg onto each tortilla, sprinkle with cheese and bake for about 17 mins. Sprinkle with parsley to serve.

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