Gluten Free Egg Tortilla Bake

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

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 large eggs
• ¼ teaspoon salt
• ¼ teaspoon Goya Adobo with Habanero or Goya Adobo without Pepper, if you prefer a less spicy version.
• 3 gluten green corn tortillas
• 1 cup shredded mozzarella
• 1 cup Goya Salsa Rojo Mexicana
• 3 scallions or green onions, minced
• 1 plum tomato, thinly sliced
• 1 teaspoon El Sabor de Casa Cilantro Paste or ¼ cup thinly minced cilantro/coriander.
• Butter flavoured cooking spray or 1 tablespoon vegetable oil
• ¼ Cup Goya Pice de Gallo, as a extra side.

Method

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.

Recipe source

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