Creole egg tortilla

Name: Creole egg tortilla (Tortilla de huevo a la criolla)
Cuisine: Colombian
Ingredients: 300-450 g/11 oz-1 lb/2-3 cups cooked white rice; 8 fresh eggs; 30 ml/2 tbsp single (light) cream; 15 ml/1 tbsp butter or oil; lettuce or parsely, to garnish; lettuce or parsely, to garnish; 30 ml/2 tbsp oil; 1 onion, sliced; 2 tomatoes, peeled and sliced; 2 garlic cloves, chopped; 2 ají dulce chillies; 2 bay leaves; 10 ml/2 tsp Worcestershire sauce; salt and ground black pepper; salt and ground black pepper

Tortilla de huevo a la criolla

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

Egg tortillas are sold on street corners and eaten for a breakfast on the go any day of the week. Creole sauce usually accompanies them at weekends and on special occasions, when breakfast will probably also include arepas, cheese and coffee.

Ingredients

300-450 g/11 oz-1 lb/2-3 cups cooked white rice

Americas
Colombia
Venezuela
Snack
Fish course
Pescatarian
Gluten-free
South America
Breakfast

Method

First prepare the sauce. Heat the oil in a large pan, add all the ingredients and cook over medium heat for 7-10 minutes, or until the onions are translucent and the mixture has reduced to a thick sauce. Remove the bay leaves and keep warm.
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