Mexican Tortilla Omelets

I am always looking for good recipes that can be put together ahead of time, frozen and heated.  I am also always looking for recipes that use a lot of eggs….I think I created one that fits both categories….Mexican Tortilla Omelets.
Here goes….This makes eight of the tortillas that are shown in the photo.  I made four and froze four. 
Preheat your oven to 400 degrees.
Scramble together:
14 eggs
1 cup of chopped ham
1 green onion
1/4 cup chopped cilantro
3 T milk

While the eggs are cooking, mix together 3/4 cup salsa, 3/4 c sour cream and 1/4 t cumin.  Take out eight tortillas and butter one side of each.

Lay a tortilla on a plate butter side down, put one eighth of your egg mixture on the tortilla.  Spoon 2 T of salsa mixture over the top.  Sprinkle cheese over the  top of that.  I used a colby pepper jack cheese.  You can use whatever you like.  Fold the sides together to make a little package.  Place seam side down on a cooking sheet.  Continue until you have made all eight.  Now, decide how many you will need for your meal.  Put them in the oven.    Bake them approximately 15 minutes or until they are golden brown.  To serve put on a plate and spoon more of the salsa mixture over the top.  You can sprinkle extra cheese or chopped cilantro over the top to make them look more festive.

Take the remaining stuffed tortillas and put them unbaked in the freezer for a few hours.  Once they are froze, take them out.  Wrap them indiviually in tin foil and return them to the freezer to use a different day.  To use them, take them out an hour or so in advance and let them thaw a bit.  Set them seam side down on the pan.  Bake in a 400 degree oven approximately a half hour or until the inside is heated and the outside is golden brown.  You will need to mix up a half size portion of the salsa mixture to spoon over the top.  Again you can add cheese or more cilantro over the top.

My family loves Mexican flavored food.  This recipe isn’t very spicy but if you have kids who don’t like spice, leave out the cumin and use a milder cheese.

I love having recipes that I can put together and use later…it leaves me more time to sew!

3 thoughts on “Mexican Tortilla Omelets”

  1. THESE ARE AMAZING!!!! You will be getting a bit more traffic as I’m telling everyone I know about these!

    I needed something besides and omelet or frittata or quinche. Which are all just scrambled eggs with other stuff thrown in to me. ;)

    I needed something that used more than 3-6 eggs at a time. I really (but hardly dared hope) for a lunch or supper meal using eggs. :)

    You delivered and these things are amazing. :) I just loaded my freezer with 50+ and intend to make another fifty soon. (I’m getting 2 dozen eggs a day right now!)

    Thank you!

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