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.
- 4 rolls telera, bolillo, or French
- 1 cup refried beans
- 4 large eggs
- 1 cup salsa verde
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.
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