Doña Estela Style
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.
The Story of the Tortas by Andrés Carnalla
They say that the tastes and smells from your childhood always stay with you. One of those smells is the smell of Doña Estela’s scrambled egg tortas.
Doña Estela was an important part of our childhood from Monday to Friday. She sold scrambled egg tortas, enchiladas and potato quesadillas in front of our school, La Escuela Evolución. The star ingredient was her salsa verde. To this day I can still taste it.
La Escuela Evolución was founded in Cuernavaca, Morelos in 1934 by a young teacher named Augustín Güemes. It was located in front of the San Juan park in the center of town.
The school was in a large old home without a patio to play in. The kids were free to go where they wanted. At snack time, the school opened its doors and we went running to the park across the street.
Three important people were always there. Doña Estela with her basket of tortas, enchiladas, and quesadillas. Don Lupe who sold candy and fruit with chili powder and lime, and Don Pancho who sold popsicles and ice cream.
Doña Estela arrived at 9:30am. She set up her bast and her blue porcelain pot where had her salsa verde.
At 10:00am the bell rang. We went to play and eat. All within a half an hour. We surrounded her and began to order. I preferred the egg tortas. What was in those four ingredients that former students still remember to this day?
I don’t know, but I invite you to prepare one of her egg tortas and then let me know.
How to Make
The ingredient list is simple: 4 eggs, 4 fresh rolls, 1 cup refried beans, 1 cup salsa verde, and 4 ounces ranchero cheese.
Prepare the Egg
Crack the eggs into a small mixing bowl.
Beat the eggs.
Preparation is the same as an omelette. 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.
Assemble the Torta
On the top half of the bread, spread 1/4 cup refried beans. On the bottom half, place 1 slice of egg, 1/4 cup salsa verde, and 1 ounce of ranchero cheese.
Enjoy a favorite Mexican torta!
Scrambled Egg Torta with Salsa Verde Recipe
Yield 4 tortas
Breakfast tortas prepared with scrambled eggs and salsa verde just like the ones 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 1/4 cup refried beans.
- On the bottom half, place 1 slice of egg, 1/4 cup salsa verde, and 1 ounce of ranchero cheese.
Serving Size 1 torta
Amount Per Serving
% Daily Value
Total Fat 10 g
Sodium 722 mg
Total Carbohydrates 31 g
Sugars 4 g
Protein 17 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.