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Ingredients

• 9 large eggs
• 1 1/2 t. salt and a few turns of freshly ground pepper
• 1 t. thyme
• 1 t. oregano
• 1/2 t. butter
• 3/4 c. chopped scallions
• 4 eight-inch flour tortillas
• 2 c. red or green enchilada sauce OR Red Chile Sauce (RECIPE FOLLOWS)
• 1 c. cream cheese (even better, use queso fresco if you can get it)
• 4 ounces goat cheese
• 1 1/2 c. grated monterey jack cheese
• (LINK TO SPAROW64'S salsa RECIPE:)
• salsa.html">Loris Chunky Garden salsa
• ***OPTIONAL:***
• RED CHILE SAUCE
• 2 T. olive oil
• 1 medium onion, coarsely chopped
• 1 T. Dijon mustard
• 3 to 4 T. chile powder (I mixed mine; 2 T. New Mexico and 2 T. California chile powders)
• 1 t. sugar to cut down acidity in tomatoes
• 3/4 c. beer (Corona or XX Mexican beer would be appropriate, or substitute sparkling wine)
• 1 t. soy sauce
• 1 t. oregano
• 1 t. ground cumin
• 10-12 ripe roma tomatoes or 1 1/2 cans of fire-roasted tomatoes
• 1/4 c. red chile puree (I will post the recipe for homemade puree)
• OR substitute canned red chile sauce
• 2 t. balsamic vinegar (or to taste)
• salt and pepper to taste

Description

Where To Start? The Layered Tortilla Omelet Can Be Served For Breakfast Or In The Evening With Wine And Cheese. I Have Included A Homemade Red Chile Sauce That Can Be Used In Place Of The Enchilada Sauce, Which Is What I Did In My Own Version. Also, Th

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