Torta de Huevo

Name: Torta de Huevo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Salvadoran
Ingredients: 6 eggs; 100g green beans, finely chopped; 1 small onion, finely diced; 2 tbsp flour or breadcrumbs; Salt and pepper; Vegetable oil for frying; For sauce: 4 tomatoes, 2 cloves garlic, 1 onion, 1 bell pepper, salt, 1 cup water

Torta de Huevo (TOR-tah deh WEH-voh)

Salvadoran Egg Patties in Tomato Sauce

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 272 kcal

Fluffy egg patties made with green beans and herbs, fried golden and simmered in a garlicky tomato sauce. Simple, satisfying Lenten fare.

Nutrition & Info

Protein 14.0g

Carbs 18.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

skillet whisk saucepan

Presentation Guide

Vessel: shallow bowl with sauce

Garnishes: cilantro, sliced onion

Accompaniments: rice, corn tortillas

Ingredients

6 eggs
100g green beans, finely chopped
1 small onion, finely diced
2 tbsp flour or breadcrumbs
Salt and pepper
Vegetable oil for frying
For sauce: 4 tomatoes, 2 cloves garlic, 1 onion, 1 bell pepper, salt, 1 cup water

Instructions

1
Beat eggs well. Mix in chopped green beans, diced onion, flour, salt, and pepper until combined.
2
Heat oil in a skillet over medium heat. Drop spoonfuls of the egg mixture and flatten into small patties.
3
Fry until golden on both sides, about two minutes per side. Drain on paper towels and set aside.
4
Blend tomatoes, garlic, onion, and bell pepper. Cook in a saucepan with water and salt until simmering.
5
Place the fried egg patties into the simmering tomato sauce. Cook ten minutes to absorb flavors. Serve in the sauce.

💡

Did You Know?

Tortas de huevo are the go-to Lenten dish in El Salvador when meat is forbidden, proving that eggs and tomato sauce can be deeply satisfying.

Chef's Notes

Equipment Tips

skillet
whisk
saucepan

Garnishing

cilantro, sliced onion

Accompaniments

rice, corn tortillas

The Story Behind Torta de Huevo

Tortas de huevo emerged from the need for substantial meatless meals during the Catholic Lenten season, deeply observed in El Salvador since the colonial period. The dish transforms simple eggs into something more substantial through the addition of vegetables and a simmering tomato broth. While the recipe is humble, the technique of frying egg patties and then braising them in sauce shows the sophistication of Salvadoran home cooking. The dish has transcended its Lenten origins to become a year-round favorite for quick, affordable meals.

🕐 Traditionally enjoyed lent, fridays, or meatless meals 📜 Origins: Colonial Salvadoran

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