I have started and stopped writing this post more times than I can count. I kept drafting a few paragraphs, then deleting them. I’m distractible these days—my kids burst into the room at random, shouting the most absurd things. (Apparently they have abandoned conversation in favor of full-volume declarations.)
Here are actual things my children said to me this week:
“Mom! Do you LOVE refrigerators? ‘Cause I think they’re AWESOME!”
“I can’t put my ripped jeans on Diggedy. Those are my woodworking and snake-catching pants. That would be disastrous!” (For the record, I never asked anyone to put pants—ripped or otherwise—on our elderly beagle. And snake-catching pants?)
“I feel hungry and empty inside!” (This after eating three hot dogs.)
“I have a black eye! I accidentally slapped myself in the eye with my hand!”
“I didn’t shoot him on purpose. We were playing ‘don’t move!’ and he moved. I was compelled to shoot him.” (A word about Nerf guns: hazardous to peace in every household.)
On top of that, I have spring fever, a garden that needs attention, and a million things on my to-do list.
So, without further ado, I’ll skip straight to the food. The name of this dish is a bit embarrassing: Torteggas. My pride aches a little typing that. Here’s the story: my kids asked what was for dinner before I had given the meal a name. For reasons I don’t understand, they insist dishes must have names or they won’t eat them. In a split second of brain fog I combined “tortilla” and “egg” and coined “Torteggas.” The name stuck.
Ridiculous name aside, this is one of my best quick dinners. It’s an egg-lover’s hand-held meal: a crisped tortilla topped with a lightly fried egg, melted cheese and salad greens. If you and anyone you cook for love a runny yolk, this will win every time. The yolk becomes a velvety dressing over the greens when it breaks—yes, it’s messy, but in the best way. The mix of textures is surprisingly sophisticated: the crisp, slightly chewy tortilla; the soft egg and warm yolk; crisp greens; sharp cheese; and a bright hit of hot sauce if you like. It’s a reminder that some of the simplest combinations are the most satisfying.
When you have minutes to make dinner before running out the door for practice, lessons, or an evening meeting, this is by far the quickest, most filling option. The egg is substantial without being heavy, making it perfect for busy nights. I also make it when we aren’t in a rush—because it’s genuinely that good. It’s healthy too: protein and vegetables in a convenient hand-held package. It’s naturally vegetarian-friendly.*
*If you want, you can add crispy bacon for extra flavor, but that does add time and work. I won’t pretend I’ve never added it—it’s delicious that way.
Just make this. Soon.
Torteggas
Ingredients (scale up or down as needed; quantities below are per serving):
- 1 flour tortilla
- 1 tsp vegetable or canola oil
- 1 egg
- 3 tablespoons finely shredded cheese (any good melting cheese), divided
- A pinch of salt
- A handful mixed salad greens, cleaned and dried
- Optional: hot sauce for serving
Lay out your ingredients before you start—this cooks quickly once you begin.
Warm a heavy-bottomed skillet over medium heat. When the pan is hot, add the oil and let it heat. Place the tortilla in the pan and fry until it puffs slightly and the underside is golden brown, about 1 minute.
Remove the tortilla to a plate. Crack the egg carefully into the pan to one side of the center and sprinkle 1 tablespoon of cheese over the egg.
Gently lay the tortilla, fried side down, over the egg in the pan. Position the tortilla so that when you fold it in half later, the egg will sit on one half.
Cook about 1 minute, or until you can slide a spatula under the egg and tortilla. If you prefer runny yolks, be careful when sliding the spatula so you don’t break the yolk. Flip the tortilla and egg together and sprinkle the remaining cheese on top.
Raise the heat to medium-high and fry until the underside of the tortilla is a light golden brown.
Remove the Tortegga to a plate and sprinkle with salt to taste.
Drizzle with hot sauce if you like, and top one half with salad greens.
Fold in half like a taco and enjoy.
If you favor runny yolks, yes, it will be a little messy—but it’s worth it. Lick your fingers; I won’t tell.
I licked the plate. No shame here.