Vegetarian Tostada with Chilpotle en Adobo

Vegetarian Tostada with Chilpotle en Adobo
With fresh mesclun, egg, feta and tomato
6 corn Tio Pablo tortillas
1 medium onion, diced
4 cloves garlic, diced
3 small potatoes, sliced
6 large button mushrooms, sliced
2 large La Morena Chilpotle Peppers en Adobo, diced
1 small bunch beetroot leaves and stems (or silverbeet), roughly chopped
4 eggs
50g feta, crumbled
1 tsp Mexican oregano (optional or can use regular oregano)
3 cups mesclun
2 small tomatoes, chopped
½ cup fresh coriander, roughly chopped
5 Tbl olive oil
1 Tbl red wine vinegar
salt and coarse black pepper to taste


In a medium sized frying pan, heat up 1 Tbl oil and brown ¾ diced onion and 3 cloves of diced garlic.  Add potatoes and cook until slightly soft and browned.  Add mushrooms and chilpotle peppers and cook for about 1 minute.  Add beetroot greens and Mexican oregano until just wilted.  Remove from heat.
In a bowl, mix egg and feta with a dash of salt and pepper.  Put veggies back onto heat and pour egg mixture on top, ensuring that the veggies are evenly covered.  Cook until edges are slightly brown and then place pan into the oven at fan grill setting.  Cook until the top of egg is golden brown and remove to cool slightly. Cut into wedges.
In a separate pan, heat 3 Tbl oil until hot.  Add tortillas, one at a time and cook both sides until brown.  Place onto paper towels to drain.
In a separate bowl. Add tomatoes, remaining onion and coriander. Dress with 1 clove crushed garlic, 1 Tbl olive oil, vinegar, salt and pepper.
Place each tortilla onto a plate, add ½ cup mesclun, three wedges of egg/vegetable bake and fresh tomato mixture.  Serves 6

Products used in this recipe