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

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