Difference between revisions of "Tortattas"
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* ¼ cup + 3 tablespoons chopped [[onion]] | * ¼ cup + 3 tablespoons chopped [[onion]] | ||
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# In a large bowl, blend eggs and oil together. | # In a large bowl, blend eggs and oil together. | ||
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| − | [[Category:Cornmeal Recipes]] | + | [[Category:Cornmeal Recipes]] |
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| − | + | [[Category:Ham Recipes]] | |
| − | [[Category:Corn Recipes]] | + | [[Category:Carrot Recipes]] |
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| − | [[Category:Ham Recipes]] | ||
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 16:00, 11 July 2012
Description
Ham, Water Added by the US Department of Agriculture, public domain government resource—original source of recipe
Ingredients
- 5 large eggs (or ½ package egg mix, reconstituted)
- 2 tablespoons vegetable oil
- ¼ cup + 3 tablespoons cornmeal
- ¼ cup + 3 tablespoons flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup drained whole kernel corn
- ½ cup ham, diced
- ¼ cup + 3 tablespoons shredded carrots
- ¼ cup + 3 tablespoons chopped onion
Procedures
- In a large bowl, blend eggs and oil together.
- In a separate bowl mix cornmeal, flour, baking powder, and salt together.
- Blend into egg mixture.
- Add corn, ham, carrots, and onion.
- Oil a griddle or skillet and preheat over medium heat.
- Ladle 1 ounce (2 tablespoons) of batter onto griddle.
- Cook until bubbles appear at edges, about 2 minutes.
- Turn over and cook until golden on other side, another 2 minutes.
- Repeat until all batter is used.
- Excellent served with salsa.
