Adventures of the Heart
Mary Zalmanek
Brunch: Egg Tortas

For two wondrous months in 2001, Jim and I ran the Villa Decary in Costa Rica ( When we revisited in 2012, Elkin, a Tico (Costa Rican) who works there now, led us on a tour of his family’s farm. His father bought 70 acres 60 years ago for less than $2.00.  His mother made us a delicious meal.  Most of the food was grown or raised on their farm. I told Elkin it was the best meal we had during our entire vacation.  He said, “That’s because it was prepared with so much love.”  My favorite dish was these egg tortas. 

Serves 4

  • 5 eggs
  • 1/4 cup celery, diced
  • 1/4 cup yellow onion, diced
  • 1/4 cup sweet mini bell peppers, diced
  • 1/4 cup cilantro, stemmed and coarsely chopped
  • Canola oil for cooking
  • Corn tortillas 
  • Hot sauce or Lizano salsa

Whisk eggs and mix together with vegetables. Heat oil on a griddle over medium heat.  Spoon 1/4 cup egg mixture onto hot griddle.  It should make a torta roughly the size of a corn tortilla.  When the torta holds together and is lightly browned underneath, flip it over.  Cook until lightly browned on both sides.  

Serve on corn tortillas with your choice of hot sauce.  Lizano salsa is popular in Costa Rica.  I brought some back with me, but when I run out, I’ll try making it with this recipe