Tortilla de Raya with Salsa Verde

Ingredients

• 500g (1.1 lb) skate fish fillets 500g (1.1 lb) skate fish fillets
• 6 large eggs 6 large eggs
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• 1/4 cup chopped onion 1/4 cup chopped onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• For the salsa verde: For the salsa verde:
• 6 tomatillos, husked and rinsed 6 tomatillos, husked and rinsed
• 1 jalapeno pepper, seeded and chopped 1 jalapeno pepper, seeded and chopped
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 23g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the skate fish fillets and cook for 5-7 minutes until tender. Remove from the water and let it cool. Once cooled, flake the fish into small pieces.
2. 2.
   In a bowl, beat the eggs and season with salt and pepper. Add the flaked fish, chopped cilantro, onion, and minced garlic. Mix well.
3. 3.
   Heat olive oil in a non-stick skillet over medium heat. Pour the egg and fish mixture into the skillet and spread it evenly.
4. 4.
   Cook for 5-7 minutes until the bottom is set and golden brown. Flip the tortilla using a large plate or lid, and cook for another 5-7 minutes until fully set.
5. 5.
   Meanwhile, prepare the salsa verde by blending the tomatillos, jalapeno pepper, cilantro, lime juice, and salt in a blender until smooth.
6. 6.
   Once the tortilla is cooked, remove it from the skillet and let it cool slightly. Cut into wedges and serve with the salsa verde on the side.

Treat your ingredients with care...

• Skate fish — Make sure to remove any skin and bones from the fish before flaking it.
• Tomatillos — Choose firm and bright green tomatillos for the salsa verde. Remove the husks and rinse them thoroughly before blending.

Tips & Tricks

• For added flavor, you can sauté the onions and garlic before adding them to the egg and fish mixture.
• Serve the tortilla de raya warm or at room temperature for the best taste and texture.
• If skate fish is not available, you can substitute it with any other firm white fish like cod or haddock.
• Adjust the spiciness of the salsa verde by adding more or fewer jalapenos according to your preference.
• Garnish the tortilla with additional fresh cilantro for a burst of freshness.

Serving advice

Serve the Tortilla de Raya with Salsa Verde as a main course for lunch or dinner. It can be accompanied by a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the Tortilla de Raya wedges on a platter and drizzle the vibrant salsa verde over the top. Garnish with fresh cilantro leaves for an appealing presentation.