Scrambled-Egg Tacone

Name: Scrambled-Egg Tacone
Ingredients: 9 large eggs; About 1/4 teaspoon salt; 1 tablespoon olive oil; 4 ounces cooked ham, chopped; 4 ounces fresh jalapeno chiles, rinsed, stemmed, seeded if de- sired, and chopped (see notes); 1 onion (6 oz.), peeled and chopped; 1 Roma tomato (4 oz.), rinsed, cored, and chopped; 1 cup shredded Oaxaca or jack cheese (4 oz.); 4 flour tortillas (9 to 10 in. wide); Tomato salsa; Pepper

11 ingredients

3 steps

Ingredients

9 large eggs
About 1/4 teaspoon salt
1 tablespoon olive oil
4 ounces cooked ham, chopped
4 ounces fresh jalapeno chiles, rinsed, stemmed, seeded if de- sired, and chopped (see notes)
1 onion (6 oz.), peeled and chopped
1 Roma tomato (4 oz.), rinsed, cored, and chopped
1 cup shredded Oaxaca or jack cheese (4 oz.)
4 flour tortillas (9 to 10 in. wide)
Tomato salsa
Pepper

Directions

1

In a bowl, whisk eggs, 1/4 cup water, and salt until blended.
2

Set a 10- to 12-inch nonstick frying pan over high heat. Add oil, ham, chiles, onion, and tomato; stir often until onion is limp, about 5 minutes. Reduce heat to medium-high. Add egg mixture, then sprinkle evenly with cheese. When a thin layer of egg is set on pan bottom, in about 30 seconds, push cooked egg toward one side of pan with a wide spatula, letting uncooked egg flow underneath. Continue cooking and pushing egg mixture until eggs are softly set but still moist, 3 to 4 minutes total. Stir to turn eggs over. Remove pan from heat.
3

Wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until hot and steamy, 15 to 30 seconds. Lay tortillas, one at a time, on a board and spoon about a fourth of the egg mixture across each, just below center. Wrap tortillas tightly around filling. If desired, cut each burrito in half diagonally; stack on plates. Offer salsa, salt, and pepper to add to taste.