Serving Size: 4 servings (16 pancakes)
|8.5 ounces||corn muffin mix|
|1 teaspoons||garlic powder|
|1 cups||1 cup filling (diced ham, taco meat, bacon, sliced mushrooms, diced red and green pepper, minced onion, chopped pepperoni, etc.)|
|to taste||spaghetti sauce, pizza sauce, salsa, sour cream, parmesan cheese, etc.|
What’s a Tortatta? It’s a cross between a corn tortilla and an egg frittata that you can eat a lot of or just a spot of. These are little egg rich corn pancakes filled with foods of whatever flavor (or leftover) you have on hand.
- Beat eggs. Stir in muffin mix. Heat skillet until a drop of water sizzles.
- Drop 2 tablespoons of mixture onto griddle per tortatta.
- Top each with 1 tablespoon of desired filling. When bubbles appear at edges, turn over and cook until lightly browned.
- Remove to plate filled side up. Dollop with desired topping. Repeat with remaining batter.