cooking with polly: Mexican Fritatta

I was introduced to chilaquiles (eggs, crispy corn tortillas, salsa and cheese) by my Mexican cooks when they made it for staff meal, it has evolved and ended up as a family favorite. This recipe is enough for 6 - 8 servings and is great with a side salad. If you can't eat it all in one sitting, pop it in the freezer tightly wrapped in plastic, defrost in the frig, warm it up and serve.

1 pound chorizo or latin flavored sausage, without the casing

1 large spring onion

1 each jalapeno

10 each corn tortillas, toasted over an open flame

4 each tomatoes, squeeze juice and medium dice

1/2 cup fresh cilantro, rough chopped

9 each eggs

1/2 cup milk
1/2 cup water

1/2 cup cotija cheese

I used my cast iron pan (again) but this recipe can also be made in a baking pan.

Remove the casings and cook the sausage meat in a medium hot pan - use a spoon to crumble the meat while it cooks and cook about 3 minutes.

Add onions and saute for about 3 minutes - if spring onions are unavailable, substitute if any other onions about 1 cup chopped. Lower heat to simmer.

While the sausage and onions are cooking, toast the corn tortillas over an open flame - traditionally, the corn tortillas are fried in oil but I prefer this method, as there is less mess and calories. After they are toasted, tear them up with your hands or large dice with knive.

Toss diced tomatoes and cilantro in a bowl and season with salt and pepper, pour into pan and toss so that ingredients are well mixed.

Crack eggs and whisk with milk and water, season with salt and pepper. Pour into pan, the amount of egg batter should be enough to cover all the ingredients in the pan.