Scrambled Egg Torta with Salsa Verde
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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.
Cook Time15 mins
Total Time15 mins
Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, salsa verde, sandwich, scrambled eggs, torta
Servings: 4 tortas
Calories: 252kcal
Author: Andrés carnalla


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