Egg and avocado tortas
Updated On: Jul 11 2014 05:13:46 AM CDT
Makes 4 servings
In Mexico, “torta” means a warm, filling sandwich. Here’s a tasty version that combines scrambled eggs and creamy mashed avocado. It’s typical for Mexicans to use their silky rich avocados mashed as a spread for sandwiches instead of butter.
1 fully ripened Mexican avocado, halved, pitted, and peeled
1 tablespoon fresh lime juice
½ teaspoon salt, divided
1 can (4 ½ ounces) chopped mild green chilies, drained
2 teaspoons butter
4 soft sandwich rolls, split
1 ripe tomato, thinly sliced
Preheat the oven to 350°F.Mash the avocado with the lime juice and ¼ teaspoon of the salt in a small bowl. Set aside.
To scramble the eggs, beat the eggs with the remaining ¼ teaspoon salt in a small bowl. Stir in the chilies.
Melt the butter over medium-high heat in a small skillet. Add the eggs; cook, stirring, until the desired consistency.
Spread the avocado mixture on the inside surfaces of the rolls. Spoon the hot scrambled eggs on the rolls, dividing evenly. Top with the tomato slices and cover with the tops of the rolls.
Place the tortas on a baking sheet. Bake for about 5 minutes or until the rolls are lightly toasted. Serve warm.
Police: 4 children killed in crash were not in seatbelts or booster seats
State police say they are hot on Eric Frein's Trail
Police: Alleged cop killer Frein 'planned extensively'
State police seen rushing back to Frein's neighborhood
Gen Xers are poorer than their parents
Three people shot in two days in Allentown
Fire evacuates Bethlehem residents, forces restaurant to close
Chrysler recalling nearly 189,000 SUVs
Officials narrow search for accused cop killer Eric Frein
Bridge replacement project set to begin in Lehigh County