Leftover Tortilla Chip Omelet with Ham & Cheese

Hehehe, there’s really nothing simpler than an omelet, but the trick to making a really good one is to use up leftovers or sneak in a little extra carbs, and that’s exactly why a tortilla chips omelet works so well. Frying up fresh potatoes takes effort, so if you don’t feel like it, you can just grab a bag of tortilla chips (or plain chips) and toss those in instead. In my case, I had the tail end of a bag of tortilla chips that had already gone a bit soft and stale, so instead of throwing them out, I figured why not put them to use in an omelet.

It turned out delicious, feels a bit like a poor man’s Texmex dish. I actually cut back on the salt in the egg mixture on purpose, because every bite that caught a piece of tortilla chip already had that little salty kick built in. Yum yum, it worked out perfectly, it’s one of those recipes that proves the best meals are usually the ones made from whatever you’ve already got sitting in the kitchen. Let’s check the recipe!

Leftover Tortilla Chip Omelet with Ham & Cheese

Servings: 1
Time: 25mins
Difficulty: Normal
Rating: ★★★★★
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Got some oh so sad stale tortilla chips, then this recipe is for you, hell yeah gets the job done!

Ingredients

Eggs – 4
Tortilla Chips – 80g (Packaged)
Ham – 2 Slices
Flamengo Cheese – 1 Thick Slice
Onion – 1 Small
Garlic – 2 Cloves
Bacon – 1 Slice
Tomato – 1/2
Kale – 1 Leaf
Olive Oil – A Drizzle
Vinegar – A Drizzle
Pepper – A Pinch
Salt – A Pinch

Directions

Start by sautéing the onion, garlic, ham, and bacon in a pan with a drizzle of olive oil. Season with a pinch of salt and cook until the onion is golden brown.

Then add the crushed tortillas and mix well. whisk the eggs and pour them over the tortillas. Lower the heat and let the omelet cook for a bit.

Place the slice of cheese on top. When the egg releases from the bottom of the pan, fold it over the cheese. Let it cook a little longer, flip the omelet, and cook the other side a little more. It’s ready!
Cut the tomato and kale (or lettuce), season with a drizzle of olive oil, vinegar, and a pinch of salt and pepper. It’s ready to serve. Enjoy!

Notes & Tips: Yeah i know its a old school recipe, with old photos, but it was yummmy so there ya go! ;D

Stale or slightly soft tortilla chips are actually ideal here, they crush easily and soak up flavor without going mushy the way fresh, crunchy chips would. You can also use potato chips.

Crush the chips into small, uneven pieces rather than fine crumbs, you want some texture left in every bite.

If your cheese isn’t melting fast enough, cover the pan for 30 to 60 seconds once you fold the omelet over, that traps the heat and helps it melt through without overcooking the eggs.

Keep the heat on the low to medium side the whole time. Tortilla chips and cheese both scorch quickly if the pan is too hot, and you want the eggs to set gently, not fry hard.

Feel free to swap in whatever cheese, deli meat, or vegetables you have on hand, that’s really the spirit of this recipe.

For a omelet, a non-stick pan makes the flipping step much easier and much less stressful.

This recipe for Leftover Tortilla Chip Omelet with Ham & Cheese was originally created on BakeAfter.com. Esta receita de Omelete de Tortillas Fritas foi publicada em português no Iguaria.com.