This is a lightning-fast, comforting mash-up of quesadilla and omelette. It is the kind of meal you make when you’re hungry now, crisp edges, a soft cheesy egg center, a whisper of butter and paprika.
It’s great as a solo weeknight main, a late-night snack, or a quick protein boost after work. People who love simple, satisfying food, students, busy parents, or anyone who can’t be bothered with elaborate prep, will adore it.
What is an Egg-Stuffed Tortilla?
This recipe is essentially a folded tortilla omelette, you cook beaten eggs inside a tortilla “pan,” top with cheese and seasonings, sandwich with a second tortilla, and cook until set. It borrows the fold-and-cheese idea from quesadillas and the egg-forward heartiness of an omelette or Spanish tortilla, but it’s speedier and more portable.
Pro Tips for the Best Egg-Stuffed Tortilla
- Use medium heat, because high heat will brown the tortilla too fast while the egg stays raw and low heat makes it rubbery. Medium will evenly cook it and create a melty center.
- A non-stick pan or a well-oiled cast iron pan makes flipping easy.
- Don’t overbeat the eggs, you want small curds, not froth that keeps the interior tender.
- Covering the pan is the secret, steam cooks the eggs quickly and melts the cheese without burning the tortillas.
- Swap in smoked cheddar or pepper jack for a flavor twist. Add cooked bacon, chopped ham or sautéed peppers/onions if you want heartier filling.
Frequently Asked Questions
What type of tortilla is best for this recipe?
Flour tortillas are ideal, flexible, slightly chewy and golden when fried. Corn tortillas work but are smaller and more likely to break, if using corn, consider doubling them to avoid tearing.
Can I add vegetables or meat?
Pre-cook any vegetables and meats so they don’t release water into the egg. Scatter them under the cheese before topping with the second tortilla.
How do I stop the eggs from being runny?
Cover the pan and cook to steam and set the eggs. If you prefer extra-firm eggs, reduce the heat slightly and add 15–30 seconds covered before flipping.
Can I make this ahead for meal prep?
It’s best fresh, the tortilla is crispiest right out of the pan. You can assemble and refrigerate, uncooked for a few hours, then cook straight from the fridge.
How to Store Egg-Stuffed Tortilla
Wrap in foil or an airtight container and store for up to 2 days. Reheat in a skillet over low heat for the best texture.
Ingredients
How to Make Egg-Stuffed Tortilla
Place a non-stick pan over medium heat and brush with olive oil. Lay one flour tortilla flat in the pan and let it warm for a few seconds so it becomes pliable.
Place a non-stick pan over medium heat and brush with olive oil. Lay one flour tortilla flat in the pan and let it warm for a few seconds so it becomes pliable.
Crack eggs, add salt, pepper, paprika and a little chopped parsley and beat until just combined. Grate the cheddar and have the second tortilla ready.
Crack eggs, add salt, pepper, paprika and a little chopped parsley and beat until just combined. Grate the cheddar and have the second tortilla ready.
Add ham and place the second tortilla on top. Cover the pan with a lid and cook on medium to low heat.
Add ham and place the second tortilla on top. Cover the pan with a lid and cook on medium to low heat.
Then, spread the butter on the tortilla, cover it and let it cook. Carefully flip the whole tortilla omelette and add more butter.
Then, spread the butter on the tortilla, cover it and let it cook. Carefully flip the whole tortilla omelette and add more butter.
Slide onto a board, cut into wedges, and serve immediately.
Slide onto a board, cut into wedges, and serve immediately.
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