Originally posted June 04, 2021

Scrambled Egg Torta with Salsa Verde

Scrambled Egg Torta with Salsa Verde by MexFoodJournal

Scrambled egg tortas like Doña Estela sold in the San Juan park in front of our photographer’s elementary school in Cuernavaca, Morelos. A perfect quick breakfast full of memories.

Ingredients

  • 4 rolls telera, bolillo, or French
  • 1 cup refried beans
  • 4 large eggs
  • 1 cup salsa verde
4 tortas

Directions

PREPARING THE EGGS

Crack the eggs into a small mixing bowl.
Beat the eggs until fully mixed.
In a large frying pan, preheat 1 tbsp. Oil to medium.

Pour in the beaten eggs and cook until they have just set, about 3 minutes. Once set, flip the eggs. Cook for 2 more minutes.

Remove the omelette to a plate. Slice into 4 wedges.

ASSEMBLING THE TORTA

On the top half of the bread, spread ¼ cup refried beans.

On the bottom half, place 1 slice of egg, ¼ cup salsa verde, and 1 ounce of ranchero cheese.

15 minutes

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