OK so this isn’t exactly huevos rancheros. Huevos rancheros are traditionally made with a tortilla. Pancho Villa is probably turning over in his grave as we speak. Regardless, I’m giving this classic Mexican dish a spiralized makeover, using potato noodles to create the “tortilla” (which is like a thin pancake). Plus, this recipe is totally gluten-free…. and healthier, of course.
Some tips, before we close. Make sure that you include the tomato juices when cooking the onions, tomatoes, beans, jalapenos and spices. If you don’t, the dish will come out too dry….. like this picture. Clearly, I didn’t photograph this well – you can’t see the yummy tomato “sauce” in the middle. My bad.
The runny yolk soaks into the “tortilla” when you cut into it and the cotija creates a delightful creaminess. If you don’t have any cotija, you can use queso fresco or feta instead…. Really like it cheesy? Mix in some extra cotija when finishing up the tomato/bean mixture and let it melt slightly. Mmmm….
What’s next… maybe chilaquiles? Man, the Mexicans really know breakfast.
Instructions with Pictures
Preheat the oven to 400 degrees.
Peel and chop the ends off of your potato. Then, spiralize it and pat down the noodles.
Place a large skillet over medium heat and spray with cooking spray. Add in the potato noodles and season with salt, pepper and garlic powder. Cook for about 5 minutes, stirring the noodles every minute.
Once noodles are done, place them into a bowl and add the egg. Combine until noodles are covered with the egg.
Place the noodles in a 6″ skillet. If all of the noodles don’t fit in, that’s okay – there should only be about a half-inch thick layer of noodles. Place baking paper over the noodles and place a pot down on top. Push the pot down to compress the noodles. If you can, add something heavy into the pot to further weigh down the noodles – I used bowls.
Refrigerate the noodles in this “contraption” for no less than 15 minutes.
While noodles are refrigerating, place the corn on a baking sheet coated with cooking spray. Spray the corn lightly with cooking spray and season with salt, pepper, and chili powder. Bake in the oven for 10 minutes. Take out when done and let cool. Once cooled, shave the kernels off into a bowl and set aside.
Take out the noodles after 15-20 minutes and remove baking paper. Place a large skillet over medium heat and add in the tbsp of olive oil. Once oil heats, flip the noodle “tortilla” into the large skillet. If any noodles go lose, push them back in the “tortilla” using a spatula or wooden spoon. Let sit for about 5 minutes and then flip over carefully and cook for another 5 minutes on the other side. When done, place on a plate.
While the potatoes are cooking, place a medium skillet over medium-low heat and add in the half tablespoon of olive oil. Once oil heats, add in the garlic. Cook garlic for 1 minute and add in onions and tomatoes. Cook for about 2 minutes and then add in the beans, jalapenos, cilantro, cumin, Mexican seasoning, chipotle chile powder and season with salt and pepper. Lower the heat and let simmer for about 5 minutes.
Once veggie & bean mixture is done, place on top of the spiralized “tortilla.”
Place a skillet over medium heat and spray with cooking spray. Crack in the egg and cook until egg whites are set and yolk is cooked to your liking. Once done, place on top of the tortilla.
Sprinkle with cotija cheese crumbles and corn. Garnish with avocado and cilantro. Serve with lime wedges.