Egg And Cheese Tostada - cooking recipe

Ingredients

75 g cornmeal
150 g plain flour
2 None medium onions, peeled, halved and cut into rings
2 cloves garlic, peeled and finely chopped
1-2 None red chilli peppers, deseeded and finely chopped
1 tbsp oil
4-5 tbsp tomato puree
200 g Emmental cheese, coarsely grated
8 None eggs
None None parsley, chopped finely

Preparation

To make tortillas, mix cornmeal and flour with a pinch of salt. Gradually add 1/2 cup water and knead with the dough hook of a mixer then with your hands into a smooth, firm dough. Cover and let rest for about 1 hour.
For sauce, heat 1 tbsp oil in a frying pan and sweat onions, garlic and chili for about 3 mins, until soft, then add tomato paste. Set aside.
Preheat oven to 325\u00b0F. Divide dough into 8 equal-sized balls and roll out on a floured surface into 6 inch discs. Working in batches, heat remaining oil in a frying pan and cook dough for about 1 min per side. Spread tomato and chili paste evenly over each tortilla and transfer to an oiled baking sheet. Break an egg onto each tortilla, sprinkle with cheese and bake for about 17 mins. Sprinkle with parsley to serve.