Egg Tortilla with Cumin Sour Cream

• 2 tablespoons sour cream
• Pinch of ground cumin
• Kosher salt
• 1 teaspoon extra-virgin olive oil
• 2 large eggs, beaten
• 1 corn tortilla
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese
• Chopped chives and chopped pitted green olives, for garnish

1. In a small bowl, mix the sour cream with the cumin and season with salt.
2. In a 6-inch skillet, heat the olive oil.
3. Add the eggs and cook over moderate heat without stirring, until set at the edges, about 1 minute.
4. Place the tortilla over the eggs, press gently and cook until the eggs are just set, about 2 minutes.
5. Flip the eggs and tortilla and sprinkle on half of the cheese.
6. Cook until the tortilla is golden on the bottom, about 2 minutes.
7. Slide the tortilla onto a plate.
8. Top with the remaining cheese and garnish with chives and olives.
9. Serve with a dollop of the cumin sour cream.

sour cream, ground cumin, kosher salt, extravirgin olive oil, eggs, corn tortilla, cheese, chives

Taken from www.foodandwine.com/recipes/egg-tortilla-cumin-sour-cream (may not work)