This is such a great idea. I love mexican food, I miss mexican food. Homeade fahita's here I come. Watch out tacos and enchalida's. Hooray for creativity.
Unfortunately, my attempts are somewhat clumsy. I've tried three batches so far.
The first batch was a total wreck. More like overcooked, flat scrambled egg pieces. I could not get it to spead thinly or evenly. The batter kept peeling off the pan when I tried to smooth it. And it broke up when I tried to flip it. So my son and I nibbled at it and I decided to try again.
Second batch I tried more cream, less grated cheese. This spread much better for me. I also used a different pan and made them smaller.
Hooray I got them out mostly whole.
Third batch. I decied that more liquidy spread better so I'd add more water too. The water will evaporate and give me a thin tortillia thingy. Bad Idea. While the batter whoshed nicely out into a thin circle and looked great, It was too delicate. I could not flip it. I even tried putting two pans face to face and flipping it that way.
No deal
So, stardust, if you or anybody else want to give more detail on the logistics of cooking this. Or tips for keeping the little circles whole - I would so appreciate the advice.
- Thanks - Gaila
BTW I get about three out of the recipie -- is that about right. They are much thicker than storebought tortillias.