Corn Tortilla with Scrambled Eggs & Vegetables
Chef Natalia Restrepo
"My family is from a small, rural town known as Jerico in Colombia and from a very young age I learnt how to cultivate and harvest grains, vegetables and fruits. This meal reminds me of having breakfast in my childhood days with my family, growing up in the Colombian countryside and connecting with the origin of food.
Along with my siblings, we used to take care of the hens that laid the eggs we enjoyed in our breakfast before going to school.
To me, this recipe tastes like the Colombian countryside and has the flavour of the farm and home-cooked food.”
– Natalia Restrepo –
Ingredients
250g of dry threshed corn
4 eggs
1 ripe tomato
1 onion
1 small bunch of cilantro/coriander
1 medium bunch of spring onion “cebolla junca”
½ tsp ground cumin
½ tsp of achiote “anatto”
2 tbsp of butter
salt to taste
Method
- To make the corn tortillas, cook the corn until it is tender and then grind it into a moldable texture.
- Make discs - flatten them either by hand or press them using two flat surfaces.
- Once your corn tortillas are ready, grill them on a flat pan. Cook until golden brown and as crispy as you prefer.
- For the scrambled eggs, heat the butter in a pan and add all the vegetables. Season with salt, cumin and achiote (annatto) and cook until you have an aromatic and creamy sauce.
- Add the eggs and mix thoroughly into the sauce. Cook until the eggs are well cooked by juicy. Serve accompanied with the corn tortillas.
Try a great side to
accompany your main
