In 10-inch omelet pan or skillet, stir together
salsa and corn. Cook over medium heat, stirring occasionally
until mixture bubbles and is hot throughout, about 4 to
5 minutes. With back of spoon, make three indentations in
mixture. Break and slip an egg into each indentation. Cover.
Cook over medium heat until egg whites are completely set
and egg yolks begin to thicken but are not hard, about 4
to 5 minutes. Meanwhile, slice through each tortilla every
1/4 inch to form thin strips. Place strips from either 2
(7-inch) or 1 (10-inch) tortilla/s on each plate. Top tortilla
strips on each plate with 1 egg and 1/3 of the salsa/corn
mixture. Sprinkle with cheese. Makes 3 servings.
Both Italians (who call them frittatas) and
Spaniards (who call them tortillas) use open-faced omelets
as hearty sandwich fixings. The frittata itself takes only
about 10 minutes cooking time and you’ll need just
a few more minutes to layer the sandwich ingredients. For
a super speedy entree, if your market carries them, choose
baby spinach leaves, which don’t require chopping.
Finish the omelet off with a sprinkling of grated Parmesan
or Romano cheese, if you like.