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 entrée 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.