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Tex-Mex Skillet Pasta Pie
Recipe By : Woman's Day - 6/3/97
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
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6 oz spaghetti
Homemade salsa:
1 28oz can plum tomatoes -- drained and chopped
1 4oz can chopped green chiles
2 tbsp onion -- chopped
2 tbsp cilantro -- chopped
1 tsp red wine vinegar
1/2 tsp minced garlic
1/4 tsp salt
Pie:
3 tsp olive oil
1 c onion -- chopped
6 lg eggs
3 tbsp cilantro -- chopped
1/2 tsp EACH salt and pepper
Bring a large pot of lightly salted water to a boil. Add spaghetti and
cook according to package directions. Drain in a colander.
While pasta cooks, mix Salsa ingredients in a medium bowl until bended.
Let stand at room temperature for flavors to develop.
Meanwhile, heat 1 tsp of the oil in a 10-inch ovenproof nonstick
skillet. Add onion and saute until golden and tender, about 8 minutes.
Scrape into a large bowl, add eggs and beat with a fork or whisk until
blended. Stir in spaghetti, cilantro and salt and pepper.
Heat broiler. Wipe skillet clean, add remaining 2 tsp oil and heat.
Pour in egg mixture, cover and cook over medium-low heat 8 minutes or
until bottom is light golden and only the top remains uncooked. Place
under broiler 1 1/2-2 1/2 minutes or until top is set.
Loosen edges with a rubber spatula. Slide "pie" onto a serving plate,
cut in wedges and serve with the salsa.
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