Tortas de Huevos (Egg Tortas)

December 20, 2015

A man’s social rank is determined by the amount of bread he eats in a sandwich.
~F. Scott Fitzgerald

This was much like our usual grist while camping in the gentle chaparral overlooking The Big Blue with infused fragrances of eucalyptus and rosemary. So, as with many other meals, it does bring back both fond yet conflicting memories.

Despite my indifference and sometimes general disdain about “religious holidays,” this dish would be so exquisite on that eve or next morning. One might as well eat, drink, and abound in this brief slice of life on earth, right?  So, keep this mock celebration of whatever or whomever (whose total lack of exactitude of birth in day or year astounds) a pagan or epicurean one.

Torta is a regional variety of flatbread which is a sandwich of sorts with divergent fillings that has existed from Spain to Portugal to Central America to Mesoamerica to Mexico to South America to the Caribbean and the Phillipines (most places Latin)

In essence, one makes scrambled eggs, then scoops them over bread with a slurry of cheese and other condiments already slathered on fine bread and finally topped with avocado (which happened to be indigenous to the region). Simple enough, yet really pleasing, especially with a fluent champagne that has a killer balance yet retains silky vibrancy.

Enough said?  Because this is holla good grub, a gastronome’s gem.

TORTAS DE HUEVOS (EGG TORTAS)

10 large, local eggs
A dollop of heavy whipping cream
White pepper
Dried thyme
Sea salt and freshly ground black pepper
A pinch of cayenne pepper
3-4 T unsalted butter

1 can chipotle chiles en adobo, drained
1 can black beans, drained

Tortas or Ciabatta rolls, cut almost into halves

1 1/2 C Chihuahua queso, grated

2 Haas avocados, peeled, pit discarded, thinly sliced

Chipotle salsa

Preheat oven to 350 F

Whisk the eggs with the cream, white pepper, thyme, sea salt and black pepper, cayenne until well combined.

Purée the chipotles en adobo sauce in a food processor until smooth and then afterwards the black beans until smooth.

Spread a thin layer of the chipotles en adobe over the bottom of each torta or ciabatta roll. Top with a layer of puréed black beans divided between the tortas or ciabatta rolls.

Melt the butter in a 12″ heavy non-stick skillet over low to medium heat because the eggs toughen rapidly. Pour in the egg mix and gently scrape the sides and bottom of the pan with a wooden spatula. Once the eggs have barely formed soft curds, and they are somewhat moist, remove the pan from the heat.

Divide the eggs between each torta or ciabatta roll. Sprinkle on the Chihuahua queso and cover with the top of the roll. Wrap in foil and place in the oven, baking for about 7-10 minutes until the cheese has melted and the torta or ciabatta has warmed. Unwrap each bun, remove the tops and place slices of avocado over the interiors of the sandwiches.

Serve with a side of chipotle salsa.

Bread + Eggs + Chipotles + Beans + Queso + Avocado.  Now, assemble with salsa nearby.

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