FOR THE EGGS AND TORTILLAS: HEAT A LARGE QUANTITY OF OIL IN A FRYING PAN ON MEDIUM FIRE.
HEAT TORTILLA BY TORTILLA UNTIL EACH ONE IS BROWN
WHEN THE TORTILLAS ARE GOLDEN, COOK THE EGGS TO YOUR TASTE (WITH THE YOLK WELL COOKED OR HALF COOKED).
FOR THE RANCHERA SAUCE: PUT SO MUCH OIL IN ANOTHER SMALL FRYING PAN, MINC THE TOMATO, CHILE, ONION AND CORIANDER AND ADD THEM TO THE FRYING PAN WITH THE OIL ALREADY HOT, LET IT COOK WELL AND ADD A LITTLE WATER TO COME OUT WARM ... ALSO A LITTLE SALT TO TASTE IT
PLACE AN OMELET ON A PLATE, AND PLACE THE EGG ON TOP OF THE OMELET. ADD SAUCE AS YOU WANT AND, IF YOU WANT, PUT BEANS ON TOP AND READY ..! ENJOY IT...
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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