A quick air-fryer bake that turns two tortillas, four eggs and 250 g cottage cheese into a sliceable savory pie, and it works because the tortilla strips get a short toast before any liquid touches them. Those five dry minutes at 180°C (350°F) firm up the strips so they soak in the seasoned egg mixture without going soggy. Shredded cooked chicken goes in next, then the custard, then a layer of mozzarella, and 15 more minutes at the same heat. The pie is ready when the top turns golden and the middle no longer wobbles. Ham or leftover rotisserie chicken swap in easily.
Instructions
- 1
Roll the tortillas and cut them into strips with scissors directly into a baking mold. Place in the air fryer at 180°C / 350°F for 5 minutes to dry them out and give them structure.
05:00 - 2
Crack 4 eggs into a bowl, add 250 g cottage cheese, salt, black pepper, and oregano. Mix until smooth and pourable.
- 3
Spread shredded cooked chicken over the toasted tortilla pieces. Pour the egg mixture over the top, making sure it seeps into every corner. Finish with a layer of mozzarella.
- 4
Air fry at 180°C / 350°F for 15 minutes. Slice and serve — a soft, savory tortilla pie with gently set edges.
15:00
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Frequently Asked Questions
Why toast the tortilla strips first?
Drying them gives the pie structure so it does not turn to mush, and the strips soak up the egg custard while keeping a little bite.
Can I use a regular oven?
Yes — bake at 180°C for about 20–25 minutes until the centre is set and the top is golden, rather than the 15-minute air-fry.
What protein can I swap in?
Leftover rotisserie chicken, ham, turkey or even canned tuna all work. Use cooked protein since the bake is short.
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