Huevos en Torta
Published September 22, 2012
Marvin Orellana for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup lard (preferred) or neutral oil
4 eggs
Salt and pepper
2 tablespoons mint, preferably spearmint
2 tablespoons chopped onion
Nutritional analysis per serving (2 servings)
2 grams carbs; 320 milligrams cholesterol; 371 calories; 20 grams monosaturated fat; 9 grams polyunsaturated fat; 5 grams saturated fat; 35 grams fat; 1 gram fiber; 301 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the lard or oil in a 10-inch cast-iron or nonstick skillet. Meanwhile, beat the eggs with the remaining ingredients.
- Step 2
When the oil is shimmering but not quite smoking (you can test it with a drop of the egg — it will sizzle and puff up), add the egg mixture all at once. It will puff up and begin to brown. As it does, turn it (in sections, though you can try to turn it all at once), so that uncooked parts brown as well.
- Step 3
Serve hot, with tomato salsa if you like.
Private Notes
Comments
Really good I love them!