Tex-mex skillet pasta pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Spaghetti |
| Homemade salsa: | ||
| 1 | can | (28 oz) plum tomatoes, drained and chopped |
| 1 | can | (4 oz) chopped green chiles |
| 2 | tablespoons | Onion, chopped |
| 2 | tablespoons | Cilantro, chopped |
| 1 | teaspoon | Red wine vinegar |
| ½ | teaspoon | Minced garlic |
| ¼ | teaspoon | Salt |
| 3 | teaspoons | Olive oil |
| 1 | cup | Onion, chopped |
| 6 | larges | Eggs |
| 3 | tablespoons | Cilantro, chopped |
| ½ | teaspoon | EACH salt and pepper |
Directions
PIE
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to package directions. Drain in a colander.
While pasta cooks, mix Salsa ingredients in a medium bowl until bended. Let stand at room temperature for flavors to develop.
Meanwhile, heat 1 tsp of the oil in a 10-inch ovenproof nonstick skillet.
Add onion and saute until golden and tender, about 8 minutes. Scrape into a large bowl, add eggs and beat with a fork or whisk until blended. Stir in spaghetti, cilantro and salt and pepper.
Heat broiler. Wipe skillet clean, add remaining 2 tsp oil and heat. Pour in egg mixture, cover and cook over medium-low heat 8 minutes or until bottom is light golden and only the top remains uncooked. Place under broiler 1½-2 ½ minutes or until top is set.
Loosen edges with a rubber spatula. Slide "pie" onto a serving plate, cut in wedges and serve with the salsa.
Recipe by: Woman's Day - 6/3/97 Posted to MC-Recipe Digest V1 #623 by The Taillons <taillon@...> on May 29, 1997