How to cook a huevodillaSome time ago I had this idea to fry an egg without it ever touching the pan - by cooking it over a flour tortilla. Here's how I'm doing it these days. 
I start by cutting a round-shaped section of a flour tortilla, approximating the size of a small pan. For best results it should be slightly larger than the bottom of the pan, so it can hold the egg without the egg running over.
I put a drop of olive oil on the pan, and use the tortilla circle to spread the oil. Very little oil is needed (if at all). I turn heat to medium-high. 
I then crack an egg on top of the tortilla, and mix it with a fork. I sprinkle spices on it - definitely paprika, but other spices go in to taste (read: random stuff).
I add a slice of cheese and cover with a lid to let it all warm up. I avoid high heat so as not to burn the tortilla.
I then cut chunks of what's left of the tortilla and layer them over the egg, trying to cover as much as possible. Some bits remain unused. Good for biting into while the huevodilla cooks, or for eating with Nutella later...
At some random point I flip the huevodilla and cook the other side. It doesn't take long at all for it to be ready.
I've experimented with adding more goodies into the egg, like various seeds, and mushrooms. A single sliced mushroom suffices.
Here's the final product, cut through to show what it looks like when done. Buen provecho!
The first time I cooked this I posted about it asking for a suitable name. Debra suggested calling it huevodillas (egg quesadillas), and the name stuck!
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