Tex-Mex Frittata Layer Cake

by Rachael Ray Show Staff 3:00 AM, October 19, 2012

Aired October 19, 2012

Serves 6-8
1/4 cup vegetable or corn oil
16 corn tortillas, torn or cut into 2-inch dice
Salt and pepper
Natural cooking spray
2 dozen eggs
Salt and pepper
6 ripe vine tomatoes, chopped
4 jalapeo peppers, seeded and finely chopped, divided
1 red onion, finely chopped, divided
1/2 cup cilantro leaves, chopped, divided
2 lemons or limes
2 avocados
1 large clove garlic, grated or pasted
3 cups shredded easy melting cheese, such as Chihuahua, Jack, pepper Jack or cheddar
Chopped lettuce
Sour cream

Heat oven to 400F.

Heat a frying pan with oil, 4 turns of the pan, over medium-high heat. Fry tortillas to golden and crisp then salt.

Spray 2 8-inch cake pans with cooking spray.

Beat eggs with salt and pepper, and divide the mixture between the cake pans. Stir in tortillas, dividing them evenly between pans. Bake until golden and cooked through, 20-25 minutes.

Combine tomatoes with half the jalapeos, half the onions and cilantro; season with salt.

Salt remaining red onions and add the juice of 2 lemons or limes, let stand 10 minutes. Add avocados, remaining cilantro and jalapeo peppers, garlic and mash to combine.

Place one egg cake on a pedestal and top with half the cheese, some lettuce, salsa and guac. Place second egg cake on top and top with remaining cheese, lettuce, salsa and guac. Garnish with a few dollops of sour cream.