Scrambled Egg Torta with Salsa Verde

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.

Scrambled Egg Torta with Salsa Verde

The Story of the Tortas by Andrés Carnalla

Escuela Evolución Cuernavaca Morelos

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.

Torta de Huevo con Salsa Verde

How to Make

The ingredient list is simple:

  • 4 eggs
  • 4 fresh rolls (bolillos)
  • 1 cup refried beans
  • 1 cup salsa verde
  • 4 ounces ranchero cheese.
Scrambled Egg Torta Ingredients

Prepare the Egg

Crack the eggs into a small mixing bowl.

Cracked Eggs in Bowl

Beat the eggs.

Beaten Eggs in Bowl

Preparation is the same as an omelette. Pour in the beaten eggs and cook until they have just set, about 3 minutes.

Scrambled Eggs Cooking in Pan

Once set, flip the eggs. Cook for 2 more minutes.

Omelette Cooking in Pan

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

Omelette Cut in Four Pieces

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.

Cuernavaca Style Breakfast Scrambled Egg Torta

Enjoy a favorite Mexican torta!

A recipe from Andrés’ middle school years you might like is this one for rice and egg tacos with salsa verde.

Scrambled Egg Torta with Salsa Verde
Print Pin
5 from 1 vote

Scrambled Egg Torta with Salsa Verde Recipe

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.
Course Breakfast
Cuisine Mexican
Keyword breakfast, salsa verde, sandwich, scrambled eggs, torta
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 tortas
Calories 252kcal
Author Andrés carnalla

Ingredients

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

Instructions

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.

Nutrition

Serving: 1torta | Calories: 252kcal | Carbohydrates: 31g | Protein: 17g | Fat: 10g | Sodium: 722mg | Sugar: 4g

 More Sandwich & Torta Recipes

More Egg Recipes

2 comments… add one
  • Why viewers still use to read news papers when in this technological globe all is available on net?

  • karen henderson

    Do you warm the bollio before you add the ingredients? Do you warm the torta after assembly? Seems to me it needs to be warmed up to keep the egg from going cold before it gets eaten. This sounds so wonderful, I cant wait to try it. Now…would you post her salsa verde recipe, please?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next post:

Previous post: