Egg and avocado tortas
Makes 4 servings
In Mexico, “torta” means a warm, filling sandwich. Here’s a tasty version that combines scrambled eggs and creamy mashed avocado. It’s typical for Mexicans to use their silky rich avocados mashed as a spread for sandwiches instead of butter.
1 fully ripened Mexican avocado, halved, pitted, and peeled
1 tablespoon fresh lime juice
½ teaspoon salt, divided
1 can (4 ½ ounces) chopped mild green chilies, drained
2 teaspoons butter
4 soft sandwich rolls, split
1 ripe tomato, thinly sliced
Preheat the oven to 350°F.Mash the avocado with the lime juice and ¼ teaspoon of the salt in a small bowl. Set aside.
To scramble the eggs, beat the eggs with the remaining ¼ teaspoon salt in a small bowl. Stir in the chilies.
Melt the butter over medium-high heat in a small skillet. Add the eggs; cook, stirring, until the desired consistency.
Spread the avocado mixture on the inside surfaces of the rolls. Spoon the hot scrambled eggs on the rolls, dividing evenly. Top with the tomato slices and cover with the tops of the rolls.
Place the tortas on a baking sheet. Bake for about 5 minutes or until the rolls are lightly toasted. Serve warm.
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