In my last post I mentioned the California Rancho Cooking cookbook, so I thought it only fair to now share one of its recipes. The dish is called Don Miguel Acosta's Tortilla Omelet, named after the 84-year-old Santa Barbara descendant who, as author Jacqueline Higuera McMahan says, still wakes up every day with ideas for new recipes. This one grabbed my attention because usually when tortillas and eggs are in the same meal, the tortillas' sole purpose is to wrap up the eggs in neat little breakfast burritos. Not here though - this recipe gives the tortilla top-billing, so use ones that you made yourself or pick some up at a local Mexican restaurant. I used leftover ancho-corn tortillas from my halibut, but plain corn turns out just as good. I changed the recipe quite a bit from the original, but the technique and the feel are the same, and that's the important part.
I love how rustic these eggs feel. When you're eating it, you can imagine early Californians preparing their breakfast the same way, using only the natural ingredients they have on hand. This is the way food was meant to be eaten – pure and simple.