Egg tortas

Egg Tortas

For two wondrous months in 2001, Jim and I were inn-sitters the Villa Decary on Lake Arenal in Costa Rica. When we revisited in 2012, Elkin, a Tico (that’s what Costa Ricans call themselves) who works there now, led us on a tour of his family’s nearby farm. His father bought 70 acres in the 1950s.  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’d eaten during our entire vacation.  He said, “That’s because my mother prepares food with so much love.”  Everyone in our group raved about these egg tortas.

Leftovers can be refrigerated for several days.  For variety, you can either serve them Costa Rican style with Lizano Salsa or Mexican style with salsa, shredded cheese, and diced avocado.  When I eat them Costa Rican style, I eat them folded like a taco. With all the extras for Mexican style, I use a fork.

Mexican egg torta
For variety, serve the egg tortas Mexican style with salsa, shredded cheese, and avocado.

Preparation time: 20 minutes Total time: 20 minutes

One-butt kitchen needs: 

  • 2-Burner Griddle With a 2-burner griddle, you can make all the tortas at once. A skillet works too, but you can only make 3 or 4 at a time. The Nordic Ware 2 Burner Griddle doesn’t take up too much space in the cabinet.  Place paper towels or Shelf and Drawer Liner on it to protect the surface while traveling down the road.
Tortas on griddle
With a 2-burner griddle, you can cook the whole batch at the same time.
  • Tortilla Warmer Tortillas can be warmed on the stovetop or in the oven or microwave.  This microwaveable Tortilla Warmer is easy to use and it keeps tortillas warm for over an hour.

Serves: 6 or 7 tortas (1 or 2 per person)


  • 5 eggs
  • 1/4 cup celery, diced (about 1 celery stalk)
  • 1/4 cup yellow onion, diced (1/4 onion or less)
  • 1/4 cup sweet mini bell peppers, diced (2 mini bells) (or 1/4 green bell pepper)
  • 1/4 cup cilantro, stemmed and coarsely chopped
  • Salt and pepper
  • Avocado or canola oil for cooking
  • Corn tortillas
  • Salsa (The tortas are great with Lizano salsa from Costa Rica or any Mexican salsa)
  • Shredded cheese (optional)
  • Avocado, diced (optional)

Whisk eggs and mix together with vegetables. Heat oil on a griddle over medium heat.  Spoon 1/4 cup egg mixture onto hot griddle.  Use a spatula if necessary to form a rounded shape; the eggs tend to run a bit before they firm up. 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 Sauce is popular in Costa Rica.  I recently bought some on Amazon. If you want to try making your own, try this recipe:



  1. Made these tonight and they turned out great! Super easy, too. Thanks Mary!


    Oh these were so good! Can’t wait for breakfast tomorrow. I was surprised how easily they cooked on my grill over the burner. Thanks!


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