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Tortilla with cheese and egg in a frying pan

Cheese and Egg Tortilla Quesadilla in a Skillet

Filled tortillas taste great both warm and cold, and they make a wonderful hearty, fast breakfast. You can use just about any filling: vegetables, chopped cooked meat, or sausage. Here I'll show you how to make a tortilla stuffed with cheese and herbed eggs, cooked right in the skillet.

Maria

Recipe author

Tortilla with cheese and egg in a frying pan

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Composition / ingredients

Servings:

Tortillas

Eggs (large)

Hard cheese (I used mozzarella)

Parsley (3 sprigs)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 14 g

Fats 36 % 13 g

Carbohydrates 25 % 9 g

214 kcal

GI: 11 / 0 / 89

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. To make this cheese and egg tortilla in the skillet, you'll need: 2 tortillas, 3 small eggs, 3 sprigs of parsley, 50 g (about 1/2 cup shredded) cheese, plus salt and ground black pepper to taste.
Step 2:

Crack the eggs into a bowl. Season with salt and pepper, then whisk until fairly smooth.
Step 3:

Shred the cheese on the medium holes of a box grater.
Step 4:

Rinse the parsley, pat it dry, and finely chop it.
Step 5:

Lay one tortilla in a dry skillet. If the tortilla is bigger than the pan, trim it so it's just slightly larger than the pan's diameter. That way the edges curl up a little and the filling won't run over the sides.
Step 6:

Pour the beaten eggs over the tortilla, keeping them from spilling past the edges. Cover the skillet with a lid and cook over medium heat for 5 minutes.
Step 7:

Once the eggs have just begun to set, sprinkle them evenly with the shredded cheese and chopped parsley.
Step 8:

Top the filling with the second tortilla and press down gently. Flip the whole thing over and cook for another 2-3 minutes.
Step 9:

Cut the finished tortilla into 4 wedges and serve right away. Enjoy!

I first tried a tortilla like this three years ago at the Sochi airport. We were in such a rush that I barely got to taste it. It was filled with meat and something else. Once I got home I kept meaning to make it myself, but it slipped my mind. Then just the other day I finally made two versions at once: one with tomatoes and one with cheese. The cheese-and-egg version was my favorite. For the filling, choose a cheese that doesn't melt into a runny puddle. I used a fresh, low-moisture mozzarella (the kind you'd use for pizza), which holds up beautifully to cooking. It's worth noting that Spanish and Mexican "tortillas" are two different things despite sharing a name: a Spanish tortilla is a vegetable omelet, while a Mexican tortilla is a flatbread made from bright-yellow corn flour that you can eat plain or baked with all kinds of fillings.