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Tortilla cake with filling in a frying pan

Skillet Tortilla Cake with Egg, Tomato, and Cheese

A quick, tasty, filling breakfast or snack! This skillet tortilla cake is about as simple as it gets, and you can tailor the flavor to whatever you're craving. Use just about any filling you like—this version keeps it classic with egg, tomato, and cheese.

Lyalich

Recipe author

Tortilla cake with filling in a frying pan

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Composition / ingredients

Servings:

Flour tortillas (2 tortillas)

120

Eggs

Tomato

Hard cheese

Green onions (scallions)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 10 g

Fats 28 % 9 g

Carbohydrates 41 % 13 g

179 kcal

GI: 8 / 0 / 92

Cooking method

Cooking time: 15 min

Step 1:

How do you make a skillet tortilla cake with filling? Start by gathering your ingredients. You can use store-bought tortillas or make them from scratch at home. Not a fan of green onions? Swap in fresh herbs or leeks instead.
Step 2:

Set a skillet over low heat and let it warm up. You can add a little vegetable oil if you like, but I usually skip it. Lay one tortilla in the skillet and heat for 2 minutes, then flip it to the other side.
Step 3:

Crack the eggs into a bowl, season with salt and pepper, and whisk with a fork until smooth. Gently pour the eggs over the tortilla in the skillet. Cover with a lid and cook for 5 to 7 minutes, until the eggs are almost set.
Step 4:

Rinse and pat the green onions dry, then chop them. Scatter them evenly over the top of the eggs.
Step 5:

Wash and dry the tomato, then dice it. Scatter it over the eggs as well.
Step 6:

Finely grate the cheese and sprinkle it over the top of the tortilla.
Step 7:

Set the second tortilla on top of the cheese and press it down gently.
Step 8:

Using a wide spatula, carefully flip the whole cake and cook for another 3 to 4 minutes. The bottom should turn golden and the cheese should melt.
Step 9:

Slide the cake out of the skillet and cut it into four wedges. Serve right away, while the cheese is still melty.
Step 10:

Enjoy!

A tortilla is a very thin flatbread made from wheat or corn flour. They're hugely popular across Latin America, especially in Mexico. You can use them as bread or alongside other dishes, and the fillings are endlessly flexible—meat, chicken, fish, or even sweet fillings. Fold them in half, roll them up, or stack them in layers; it's all up to you. They travel well on hikes in place of bread, and in a pinch they can even stand in for a spoon. And if you'd rather skip the filling altogether, just tear off pieces and dip them in your favorite sauces or melted chocolate.
Always wash your eggs before using them—even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Just about any cheese works here—hard, semi-hard, or a soft melting cheese like mozzarella. What matters is that it tastes good, is good quality (no milk-fat substitutes), and melts nicely.
One tip: the wrong pan can ruin even a great recipe. A good nonstick or well-seasoned skillet makes flipping this cake much easier.