Pan con Torreja
A classic Peruvian breakfast sandwich featuring a savory vegetable omelet tucked into a crusty roll with tangy salsa criolla.
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
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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.
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2
Whisk 4 beaten large eggs with 1/2 cup diced red onion, 2 sliced scallions, 2 tbsp chopped fresh cilantro, and remaining salt.
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3
Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat.
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4
Pour egg mixture into skillet and cook 3 minutes per side until golden brown.
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5
Place egg patties inside 2 split pan francés rolls and top with salsa criolla.