Crispy Tortilla with Ham, Chili, Spinach, and Fried Eggs

Ingredients

Us (Imperial)
Aus (Metric)

Spinach:

3 tablespoons butter, divided

1 small red jalapeño, finely chopped

8 cups (packed) fresh baby spinach

Tortillas:

Four 10-inch flour tortillas

8 thin slices Black Forest ham

8 large organic free-range eggs

1 1/3 cups (about 5 ounces) crumbled sharp white cheddar cheese

Purchased hot sauce (such as Cholula)

Spinach:

45g butter, divided

1 medium red chilli, finely chopped (or small red jalapeño)

8 cups (packed) fresh baby spinach

Tortillas:

Four 25cm flour tortillas

8 thin slices Black Forest ham

8 large organic free-range eggs

1 1/3 cups (about 150g) crumbled sharp cheddar cheese

Purchased hot sauce (such as Cholula - look online for suppliers, or use your favourite chilli sauce)

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The spinach can be sautéed 4 hours ahead, covered and refrigerated.

Make-Ahead:

The spinach can be sautéed 4 hours ahead, covered and refrigerated.

To cook the spinach:

Preheat the broiler.

Melt 1 tablespoon of butter in a large sauté pan over medium-high heat. Add the jalapeño and stir to coat with the butter. Add the spinach and sauté for 2 minutes, or just until the spinach wilts. Season to taste with salt.

Place the spinach mixture in a fine sieve to drain any excess moisture from the spinach.

Meanwhile, to make and assemble the crispy tortillas:

Heat a flat griddle pan over medium-high heat. Working with one tortilla at a time, cook the tortillas for 2 minutes on each side, or until they are hot and slightly crisp (do not allow the tortillas to become too crisp at this point since they will continue to crisp under the broiler). Set 2 tortillas on each of 2 heavy large baking sheets.

Lay 2 slices of ham on each tortilla, overlapping slightly. Spoon the spinach atop the ham, dividing equally.

On the griddle pan, melt 1 tablespoon of butter over medium-high heat. Crack 4 eggs into the pan, spacing them evenly apart, and cook for 2 minutes, or until the whites are set and beginning to brown around the edges. Using a spatula, carefully set 2 eggs atop the spinach and ham on each tortilla. Repeat with the remaining 1 tablespoon of butter and 4 eggs.

Sprinkle the eggs with the cheese and broil for 1 to 2 minutes, or until the egg whites are set on top and the cheese melts.

Transfer to plates and serve with the hot sauce.

To cook the spinach:

Preheat the grill.

Melt 15g of butter in a large sauté pan over medium-high heat. Add the chilli and stir to coat with the butter. Add the spinach and sauté for 2 minutes, or just until the spinach wilts. Season to taste with salt.

Place the spinach mixture in a fine sieve to drain any excess moisture from the spinach.

Meanwhile, to make and assemble the crispy tortillas:

Heat a griddle pan or heavy frying pan over medium-high heat. Working with one tortilla at a time, cook the tortillas for 2 minutes on each side, or until they are hot and slightly crisp (do not allow the tortillas to become too crisp at this point since they will continue to crisp under the grill). Set 2 tortillas on each of 2 heavy large baking trays.

Lay 2 slices of ham on each tortilla, overlapping slightly. Spoon the spinach atop the ham, dividing equally.

In the griddle pan or heavy frying pan, melt 15g of butter over medium-high heat. Crack 4 eggs into the pan, spacing them evenly apart, and cook for 2 minutes, or until the whites are set and beginning to brown around the edges. Using a spatula, carefully set 2 eggs atop the spinach and ham on each tortilla. Repeat with the remaining butter and 4 eggs.

Sprinkle the eggs with the cheese and grill for 1 to 2 minutes, or until the egg whites are set on top and the cheese melts.

Transfer to plates and serve with the hot sauce.