Tex-Mex Skillet Pasta Pie
Yield
1 piePrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
spaghetti
|
|
| Homemade salsa | |||
| 28 | ounces |
italian plum (roma) tomatoes
drained, chopped |
|
| 4 | ounces |
green chili peppers
chopped |
|
| 2 | tablespoons |
onions
chopped |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | teaspoon |
red wine vinegar
|
|
| ½ | teaspoon |
garlic
minced |
|
| ¼ | teaspoon |
salt
|
|
| pie | |||
| 3 | teaspoons |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| 6 | large |
eggs
|
|
| 3 | tablespoons |
cilantro
chopped |
|
| ½ | teaspoon |
salt and black pepper
each |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
spaghetti
|
|
| Homemade salsa | |||
| 809.2 | ml/g |
italian plum (roma) tomatoes
drained, chopped |
|
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 3E+1 | ml |
onions
chopped |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 5 | ml |
red wine vinegar
|
|
| 2.5 | ml |
garlic
minced |
|
| 1.3 | ml |
salt
|
|
| pie | |||
| 15 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 6 | large |
eggs
|
|
| 45 | ml |
cilantro
chopped |
|
| 2.5 | ml |
salt and black pepper
each |
*
|
Directions
Bring a large pot of lightly salted water to a boil.
Add spaghetti and cook according to package directions.
Drain in a colander.
While pasta cooks, mix Salsa ingredients in a medium bowl until bended.
Let stand at room temperature for flavors to develop.
Meanwhile, heat 1 teaspoon of the oil in a 10-inch ovenproof nonstick skillet.
Add onion and sauté until golden and tender, about 8 minutes.
Scrape into a large bowl, add eggs and beat with a fork or whisk until blended.
Stir in spaghetti, cilantro and salt and pepper.
Heat broiler.
Wipe skillet clean, add remaining 2 teaspoon oil and heat.
Pour in egg mixture, cover and cook over medium-low heat 8 minutes or until bottom is light golden and only the top remains uncooked.
Place under broiler 1½ to 1½ minutes or until top is set.
Loosen edges with a rubber spatula.
Slide and put onto a serving plate, cut in wedges and serve with the salsa.
