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Egg Tortilla Pie

by . Featured in AT MY TABLE
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Introduction

This recipe for an easy, throw-it-all-together weekday supper or bolstering weekend breakfast comes from my long-time kitchen companion, Hettie Potter, and very grateful I am, too. Impressively, she makes this a single portion. I, no modest eater, feel it is perfectly substantial for two, though it is a little tricky to divide.

Think of this as a pie that uses flour tortillas in place of pastry and, although I have given precise measures for what to chuck in, consider them guidance only. The same goes for the ingredients themselves: replace the ham with sliced leftover sausages or leave it out altogether, and use any cheese you like. All that really matters is that you can form a pie: whatever size tortillas you use, they have to be able to line your dish, and come at least 2cm / ¾ inch up the sides.

For US cup measures, use the toggle at the top of the ingredients list.

This recipe for an easy, throw-it-all-together weekday supper or bolstering weekend breakfast comes from my long-time kitchen companion, Hettie Potter, and very grateful I am, too. Impressively, she makes this a single portion. I, no modest eater, feel it is perfectly substantial for two, though it is a little tricky to divide.

Think of this as a pie that uses flour tortillas in place of pastry and, although I have given precise measures for what to chuck in, consider them guidance only. The same goes for the ingredients themselves: replace the ham with sliced leftover sausages or leave it out altogether, and use any cheese you like. All that really matters is that you can form a pie: whatever size tortillas you use, they have to be able to line your dish, and come at least 2cm / ¾ inch up the sides.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Egg Tortilla Pie
Photo by Jonathan Lovekin

Ingredients

Serves: 1-2

Metric Cups
  • 2 teaspoons regular olive oil
  • 2 large flour tortillas
  • 1- 2 slices ham (approx. 50g/2oz, torn into pieces)
  • 2 large eggs (at room temperature)
  • A pinch of sea salt flakes
  • 75 grams grated Cheddar cheese
  • hot sauce (to taste)
  • 2 teaspoons regular olive oil
  • 2 large flour tortillas
  • 1- 2 slices ham (approx. 50g/2oz, torn into pieces)
  • 2 large eggs (at room temperature)
  • A pinch of kosher salt
  • ¾ cup grated Cheddar cheese
  • hot sauce (to taste)

Method

  1. Preheat the oven to 200°C/180°C Fan/400°F. Pour 1 teaspoon of the oil into a shallowish, round, ovenproof dish, and use a pastry brush to grease the base and sides lightly. Line it with 1 of the tortillas, making sure it comes up the sides a little. In effect, you are creating a tortilla bowl inside your dish.
  2. Drop in the ham, crack in the eggs – sprinkling the yolks with a little salt – and then scatter about a third of your grated cheese on top.
  3. Brush one side of the second tortilla with oil – keeping a little bit of oil in reserve – and place it, oiled-side up, loosely on top of the filling. Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil.
  4. Top with the remaining cheese, then add a few squeezes or shakes of hot sauce, depending on how fiery you want this to be. Bake in the oven for 15 minutes, by which time the eggs will be cooked inside, the cheese melted, and the edges of the tortilla crust crisped and browned. Ovens do vary, so you may find you need to alter the cooking time. Eat immediately. This is not a huge problem.
  1. Preheat the oven to 200°C/180°C Fan/400°F. Pour 1 teaspoon of the oil into a shallowish, round, ovenproof dish, and use a pastry brush to grease the base and sides lightly. Line it with 1 of the tortillas, making sure it comes up the sides a little. In effect, you are creating a tortilla bowl inside your dish.
  2. Drop in the ham, crack in the eggs – sprinkling the yolks with a little salt – and then scatter about a third of your grated cheese on top.
  3. Brush one side of the second tortilla with oil – keeping a little bit of oil in reserve – and place it, oiled-side up, loosely on top of the filling. Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil.
  4. Top with the remaining cheese, then add a few squeezes or shakes of hot sauce, depending on how fiery you want this to be. Bake in the oven for 15 minutes, by which time the eggs will be cooked inside, the cheese melted, and the edges of the tortilla crust crisped and browned. Ovens do vary, so you may find you need to alter the cooking time. Eat immediately. This is not a huge problem.

Additional Information

It is not advisable to make ahead/store.

It is not advisable to make ahead/store.

Tell us what you think

What 2 Others have said

  • I added some canned roasted jalapeños diced. Love this recipe and it’s very satisfying. Nummy

    Posted by NL49-Tq on 1st November 2021
  • Just made this for supper and it's fantastic. If you're not into hot pepper sauces, I think it would be just as tasty without. Another fab recipe from Nigella.

    Posted by LesBam on 7th December 2017
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