Gluten Free Egg Tortilla Bake

From Cookipedia

A gluten free delicious recipe, full of authentic spicy Mexican sauces.

Gluten Free Egg Tortilla Bake
Calories per serving:469
Ready in:17 minutes
Prep. time:10 minutes
Cook time:7 minutes
Recipe author:Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:17th June 2014

Best recipe review



Not that great I'm afraid.

Paul R Smith


Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe


  1. Preheat oven and coat iron skillet with cooking spray or oil.
  2. Scramble eggs, sprinkling a bit of salt for flavour, under low-medium heat until set and transfer to a plate. Then divide the eggs in half.
  3. Combine adobo, Salsa Roja, Cilantro paste and green onion.
  4. Place corn tortilla on skillet. Top with half the eggs, spread evenly across the tortilla. Then top with a thin layer of salsa, sliced tomatoes, cheese...Then add another corn tortilla, then remaining eggs, salsa, another tortilla and then the remaining cheese.
  5. Arrange remaining tomatoes on the center of the top, with a thin layer of pico de gallo along the edges.
  6. Bake for ten minutes, until cheese bubbles. Serve with remaining pico de gallo.

Chef's note's

We have our own Pico de gallo salsa recipe if you fancy a homemade version.

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Recipe source

This recipe has been added courtesy of Carla Cancio-Bello - cuban Unfortunately, as of February 2019 the website is no longer in existence.

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