Torteggas: Printer Friendly Version!

Ingredients (scale up or down as needed, quantities given are per serving):

  • 1 flour tortilla
  • 1 tsp vegetable or canola oil
  • 1 egg
  • 3 Tablespoons finely shredded cheese (any nicely melting cheese will do!), divided
  • a pinch of salt
  • a handful mixed salad greens, cleaned and dried
  • optional: hot sauce for serving

Warm a heavy bottomed skillet over medium heat.  When pan is hot, add oil and allow that to heat.  Place tortilla in pan and fry until its underside is golden brown, about 1 minute.  Remove tortilla to a plate and crack egg carefully to one side of the center of the pan.  Sprinkle 1 Tablespoon of cheese over the egg and gently lay tortilla, fried side down, over the egg in the pan.  The tortilla should be positioned so that when the tortegga is done and you fold it in half, the egg will cover one half of the tortilla.

Cook for about 1 minute, or until you can carefully slide a spatula under the egg and tortilla.  If you like your yolks runny (and I do!) be careful not to break the yolk as you slide the spatula under and flip the egg and tortilla over. Raise the heat to medium high and fry until underside of tortilla is a light golden brown.

Remove tortegga to plate, sprinkle with salt to taste, drizzle with hot sauce (if using) and top one half with salad greens.  Fold in half like a taco and inhale!  There is no getting around it, if you like runny yolks, this is a bit messy to eat.  But it’s messy in a delicious, yolky, eggy way!