Tuesday, November 27, 2012

Cheesy Egg Tortilla Bake

Hello and welcome to another installment of Ignorant American Fusion, in which I make up dishes that bear a slight resemblance to an uninformed ’Merickan’s image of a quote-unquote “ethnic” dish. In this case, I made an egg-cheese-tortilla bake that was sort of like a Mexican version of a strata, assuming of course that you are an ignorant American. It works to easily feed a group for a brunch, lunch or dinner. I’m still trying to come up with a good name for this, so if you think of one, please share in the comments.

So this entrĂ©e was invented the last time it was my turn to host wine book group. The way our book group works is, we meet monthly (there are usually 6 to 10 of us); everyone brings a bottle of wine; and the hostess provides the food and gets to pick the next book. A fair number of our members are vegetarians, so I wanted to do a hearty veggie main that could be prepped in advance and easily reheated. Since I was “hosting” at my friend Karen’s apartment due to renovations in progress at my own, I also needed something I could transport easily. This is what I came up with. (I also served black bean empanadas as an app, but that’s a whole nother post.)

I bought a package of 8-inch soft corn tortillas (I think 10 count), a jar of Goya sofrito (you could also use salsa), a block of Jack cheese, a block of what my Met Foods calls “queso de freir”—a melty cheese—plus a dozen eggs, and the kind of disposable aluminum roasting dish you might get to cook a turkey or lasagna in.

After preheating the oven to 375°, I greased the bottom and sides of the dish with butter. Then I cut the tortillas into wedge shapes and arranged a layer across the bottom of the pan.