Went to supermarket to buy tortilla with the intention of wrapping tortilla with leftover curry beef and about 1/4 red capsicum. While walking along the aisle of cheese as I wanted to get some cheese for my pasta later on.

This carton of custard caught my eyes. So, I ended up getting eggs, mushrooms, spring onions, pumpkin, and garlic. Decided to make mashed pumpkin with roasted bulb garlic. Then make tortilla egg custard with leftover capsicum. Of course, as a chili lover, I got to add chili oil in it. Well, my tortilla egg custard is simple, delicious, colourful, and creative. Let’s cook.

Ingredients

1 packet tortilla
4 eggs, lightly beaten
300 ml pouring custard
250 g mushrooms, thinly sliced
1 spring onion, finely chopped
3 Tbs olive oil + more depend on how many tortilla
5 Tsp chili oil or buy from grocery (I made my own in advance; recipe below)
500 g butternut pumpkin, peeled, chopped
200 g 4 cheese blend from Italiano packet by Woolworth (Parmesan, cheddar, mozzarella, Swiss)
2 Tbs milk
40 g butter, chopped
1 garlic bulb, unpeeled, cloves separated
Olive oil cooking spray
Salt and pepper
fried onion for garnish pumpkin (optional)

Ingredients

Chili oil

6 hot dried peppers (Go with a pepper that fits the degree of heat you’re looking for; I used Habernero.)
6 fresh hot red chili peppers, such as jalapeno or Hot Thai Chili (omit if can’t take heat)
1 Tbs Szechuan Peppercorns
5 clove garlic, minced very finely (optional, or a shallot as a substitute is also nice)
1 dash salt
1 Tsp white vinegar or Shao Xing rice wine
1/2 cup olive oil
1 1/2 Tbs sesame oil
1/8 Tsp cumin
1 Tbs sugar
1 Tbs lemon juice

Method

Cut the chili peppers in half and remove the seeds of 3 the rest keep the seeds. Place whole dried chilies in bowl of food processor along with Szechuan peppercorns. Process for 3 to 4 minutes until chilies are broken up into small pieces. Finely mince the garlic or shallot.

In a wok, heat the oil and a dash of salt over medium-high to high heat. When the oil is hot, carefully stir in the sesame oil. Add the peppers and let them sizzle for a few minutes, stirring frequently. Once the peppers have begun releasing their juices and fragrance, lower the heat and add the garlic. After a few minutes add the vinegar (don’t overdo it!), cumin, sugar, juice and cover. Let simmer for 10-20 minutes, stirring occasionally, until peppers are dark red and gorgeous.

Let cool and store in an airtight glass container. Amounts in this recipe are variable, so feel free to play around, and also larger batches are a great idea if you’ve got the extra hot peppers to do it.

Refrigerated your chili will keep for 2-4 weeks, but a batch this size probably won’t last that long. If needed, you can also store it indefinitely in the freezer, and separating smaller amounts into smaller container makes it easy to pull out individual portions.

To make mashed pumpkin

Preheat oven to 160°C fan forced. Line a baking tray with baking paper. Place garlic on prepared tray. Spray with oil. Roast for 12 to 15 minutes or until tender. Stand for 10 minutes or until cool enough to handle. Squeeze garlic from skins. Discard skins.

Meanwhile, cook pumpkin in a large saucepan of boiling, salted water for 10 minutes or until tender. Drain. Return to pan. Add garlic. Mash until almost smooth. Add milk, cheese and butter. Season with salt a bit as cheese may be salty and pepper. Stir to combine.

To make tortilla

Heat 1 Tbs oil in frying pan over med heat. Add the egg into the custard. Then put tortilla in pan, ladle enough egg mixture on to tortilla and scatters mushrooms and spring onion. Cook until the egg mixture cooks about 4-5 minutes. Turning the other side and cook until liquid dry; egg tortilla is cooked to your liking. Place a few dollops of chili oil over. Serve with mashed pumpkin and garnish with fried onion.

https://helenscchin.com/2015/01/26/tortilla-egg-custard-chilli-mushroom-with-cheese-pumpkin-mashed/

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