top of page

Torta de Huevo

(by Natalie Hirt)

(In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk

olive oil 1 jalapeno, diced (seeds or no seeds, your preference) 1/2 small onion, diced 1 bell pepper, seeded and diced salt and pepper, to taste garlic powder olive oil Whisk eggs with milk. Heat enough olive oil to cover the bottom of a cast iron pan.

Add jalapeno, onion, and bell pepper to the pan.

Stir several minutes until translucent. Add salt and pepper to taste. Stir in eggs. Add sprinkle of garlic powder. Cook, stirring, until eggs reach desired level of firmness.

Feeds a family of 4, plus one stranger at the door.

(Read The Nerve, the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin


bottom of page