Recipe Talk

Hi there.... does anyone have a recipe for spanish eggs, there is one on here, but it doesnt taste like the spanish eggs that I have had before.

SPANISH EGGS
1 to 2 corn tortillas, cut into 1/2 inch squares
2 tbsp. vegetable oil
1 clove garlic
1 onion, chopped
1 green pepper, chopped
5 lg. mushrooms, sliced
8 eggs, beaten
2 lg. tomatoes
Cheese, grated
2 tsp. salsa
Saute tortilla squares, garlic, onion, green pepper and mushrooms in oil. Add eggs, stir frequently. When eggs are cooked add tomatoes, salsa and cheese. Salt and pepper to taste.
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SPANISH EGGS
2 tbsp. olive oil
4 eggs
4 corn tortillas
1/2 c. picante sauce
Coat the bottom of a large skillet with the olive oil; heat. Place tortilla in the hot olive oil for 10-20 seconds per side. Remove and place on a paper towel to drain excess oil. Place the tortilla on a plate. Fry the egg in olive oil to desired doneness; place on tortilla. Spoon on picante sauce and enjoy. Serves 4.
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spanish scrambled eggs
8 ounces bacon
1 dozen eggs, beaten
1 (4 ounce) can chopped green chilies, drained
1 (4 ounce) jar diced pimentos, drained
1 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
4-5 green onions, chopped
1 large tomato, chopped
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/4 cup butter or margarine
Cook bacon in a large skillet.
Remove bacon; crumble and set aside; discard drippings.
Combine eggs, chiles,pimento, salt, and peppers; set aside.
Saute onion, tomato, and mushrooms in butter until tender.
Add egg mixture; cook over medium heat, stirring often, until eggs are firm but still moist.
Spoon onto serving platter; garnish with crumbled bacon.
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Baked Spanish Eggs
Ingredients:
3 Corn tortillas, cut into 1-inch squares
2 tb Olive oil
2 md Onions, quartered and thinly sliced
2 Cloves garlic, minced
1 md Green pepper, diced
2 md Tomatoes, diced
6 Eggs, beaten
3 tb Low-fat milk
1 oz Can mild green chiles, chopped
1/2 ts Ground cumin
1/2 ts Dried oregano
2 To 3 tb minced fresh cilantro or parsley
Instructions:
Preheat the oven to 350 degrees.
Heat a large skillet.
Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp.
Transfer to a plate to cool.
Heat the oil in the same skillet.
Add the onions and saute over moderate heat until transplucent.
Add the garlic and pepper and saute until the onion turns golden and the peppers soften.
Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit.
Combine the beaten eggs with the milk in a mixing bowl.
Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients.
Oil two 9-inch pie tins and divide the mixture among them.
Bake for 25 to 30 minutes, or until set and golden on top.
Let stand for 10 minutes before serving, then cut into wedges to serve
ok
spike