Torta a la Mexicana
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 Tbsp onion, minced
1 Tbsp green chile pepper (jalapeno or serrano), diced
1 large tomato, chopped
2 Tbsp butter, divided
2 eggs
2 Tbsp milk
1 tsp salt
1/4 tsp black pepper
Instructions:
In a small skillet, saute onion, green chile pepper, and tomato in 1 Tbsp butter. Beat eggs, milk, salt, and black pepper. Heat an 8-inch skillet with flared sides. Add 1 Tbsp butter. Tilt skillet grease sides. Pour in egg mixture. Cook mixture slowly. Run spatula around the edge, lifting to allow uncooked portion to flow underneath. Spoon sauteed mixture across center. Fold sides of omelet over envelope-style, to hold filling. Tilt skillet and roll omelet onto hot plate.
Serves 2.
From South Texas Mexican Cook Book.