Textual Chef Textual Chef

Pan con Torreja

A classic Peruvian breakfast sandwich featuring a savory vegetable omelet tucked into a crusty roll with tangy salsa criolla.

25 minEasyServes 2380 cal/serving

PeruvianBreakfastStovetopVegetarianHalal-friendlyKosher-styleNut-FreeDairy-FreeSoy-FreeSesame-FreePork-FreeShellfish-FreeAlcohol-FreeNightshade-Free

Ingredients

  • 4 large eggs, beaten
  • 1/2 cup red onion, diced
  • 1/2 cup red onion, thinly sliced
  • 2 scallions, sliced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 2 pan francés rolls, split

Instructions

  1. 1

    Mix 1/2 cup thinly sliced red onion, 1 tbsp lime juice, and half the 1/2 tsp salt in a small bowl to make salsa criolla.

  2. 2

    Whisk 4 beaten large eggs with 1/2 cup diced red onion, 2 sliced scallions, 2 tbsp chopped fresh cilantro, and remaining salt.

  3. 3

    Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat.

  4. 4

    Pour egg mixture into skillet and cook 3 minutes per side until golden brown.

  5. 5

    Place egg patties inside 2 split pan francés rolls and top with salsa criolla.

Questions

How long does Pan con Torreja keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pan con Torreja?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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