Taco Mornings

20140428-taco-mornings
I love having a taco night and I love using the leftover ingredients in the morning just the same. I usually do a taco night once a month, it’s sort of a lot of prep work the way I do them. I usually marinate the carne asada that morning then get home and put together various bowls containing cilantro and onion, salsa, lettuce, cheese, limes, and sour cream more or less. Sometimes I buy relatively fresh tortillas from the hispanic market down the way, sometimes I’ll buy masa from them and make them myself. When I’m up for the work, taco nights are great but I’m becoming more and more obsessed with using the leftovers to make some sort of breakfast in the morning.

This taco morning was particularly awesome. I used 7 eggs to make a giant omelet. I dumped in almost all of my leftover onion and cilantro into the eggs along with shreds of my leftover corn tortillas, salt, pepper, and a couple dashes of hot sauce. After lightly whisking, I poured my eggs into a large non-stick skillet that had a few tablespoons of melted butter in it. Once the egg starts cooking a little bit, I push the cooked edges of egg toward the middle of the pan, then tilt the pan so that the uncooked egg pours into the area that I had just vacated with cooked egg. You can only do this so much in the beginning of cooking your omelet. It does look like you are creating little ripples of cooked egg but you won’t be able to see it from the outside when your omelet is done. I saw Martha Stewart do this on her cooking show way back when and, ultimately, it helps your omelet cook more evenly in a shorter amount of time.

Once my omelet was about halfway cooked, I put my leftover carne asada and cheese on one side and it was time for the fold. My goal here is to fold the omelet in half without it breaking. I’ve found that just being decisive and going for it with a big spatula is best. For some reason, I think the eggs sense fear and will break under too much hesitation. After I folded the omelet I turned the heat down to low and let it cook some more without continuing to brown the outside as much. Sometimes, with smaller omelets I will flip them once after being folded but I did not feel the need in this case.

I enjoyed eating this omelet so much. Despite the excessive amount of onion and cilantro I added, the flavors of it stayed really mild. I also love getting the hint of corn tortilla every other bite and the aged cheddar and carne asada were the stars. I topped the omelet with a little bit more of the leftover onion and cilantro and some chives. Taco nights do turn into amazing taco mornings.