Tex-Mex Frittata Layer Cake

Stack up this frittata and bring on the weekend!


  • 1/4 cup vegetable oil 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 jalapeño 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 cheese, divided
  • Chopped lettuce
  • Sour cream


Pre-heat the oven to 400ºF.

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

Spray two 8-inch cake pans with cooking spray.

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

Combine the tomatoes with half of the jalapeños, half the onion and half of the cilantro; season with salt.

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

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

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