Sunday, February 26, 2012

Tortas


Here's a convenient meal option. I know what it's like to be in the midst of chaos rushing to keep up with various responsibilities; work, school, practices and commitments. In between it all dinner has to get made, errands have to be run and the home has to stay together... somehow.

This recipe takes leftovers and a traditional omelette and elevates them both a notch - in only about fifteen minutes. My mom says that my grandfather, Avo Tavares, would put anything into eggs, it was among his favorite and most commonly used ingredients. I remember the smell of fresh tortas and the plate with the paper towel sitting atop the counter after school. My grandparents, in classic European fashion, would insist that we eat, and although my siblings and I put up a fuss initially, one torta was never enough. Coupled with fresh bread from the bakery and a little bit of ketchup... mmm! My mom made them last Sunday and although they were meant for lunch on Monday few remained in the tupperware by late evening!

Avo Lina & Avo Tavares would make their tortas using a traditional meat grinder. They'd grind the mixture and mold it into patties before frying. This produced a thick and unparalleled final product (imagine an omlette in the fashion of a hamburger patty!).

A torta essentially makes use of leftover meat. Roast beef and turkey & are our go to options. They tend to produce the best results. I have yet to invest in my own meat grinder so I shred the leftover meat using a knife and add it to the beaten eggs.

Tortas are fantastic on fresh buns, toasted bread or on their own (possibly with a salad on the side?). They are also open to whichever ingredients you prefer or have on hand. It's a great option for a quick hearty meal, a meal on the go or when you need to pack up options for a road trip or day out! Enjoy!

Tortas (4-6 servings)
4 eggs
1 tsp dried parsley
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 cup of shredded cooked meat (leftover roast or turkey works best)
oil for frying

Beat the eggs in a large bowl
Add the parsley, salt, pepper and garlic powder and stir
Add the shredded meat and stir so that it's completely coated in the egg mixture
Heat a frying pan to medium heat and add enough oil for frying
Using ladle, place approximately a quarter cup of the mixture into the frying pan at a time
Allow the torta to fry until lightly brown around the edges and completely flat, before flipping (think of it in the same fashion as you'd make pancakes!)
Fry until both sides are light brown
Place fried tortas on a paper towel and move on to the next batch!



  



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