Soups hold a special place in my heart, especially this egg tortilla soup. I frequently prepare them with various ingredients at home. I particularly enjoy a thicker consistency, achieved by adding plenty of potatoes and allowing for ample cooking time.
My love for soups was inherited from my mother. Every lunchtime, she'd serve a steaming hot soup, often tortilla-based, urging us to eat up for health and strength, highlighting the protein and nutrient-rich properties of eggs. Indeed, eggs are predominantly protein. While egg whites are sometimes criticized for their cholesterol content, they're rich in vitamin B, iron, calcium, phosphorus, and more. Conversely, the yolk is commended for its nutrient content, especially vitamin A, thiamine, and iron.
The egg tortilla soup we're making is a staple in Antioquian cuisine, passed down through generations, sometimes varying in ingredients. While traditionally prepared with basic ingredients like green plantains, potatoes, and eggs, variations might include vegetables or cassava.
One might confuse this soup with its Mexican counterpart due to its name. However, while the Mexican version uses cut-up flour or corn tortillas, the Colombian version features small, fried, beaten egg tortillas.
Please, don't hesitate to try this recipe using your favorite ingredients or whatever you have on hand. It's perfect for lunch or a cold evening dinner.
How to Make Tasty, Natural Chicken Broth?
For this recipe, homemade chicken broth is key. Simmer chicken bones, carrots, celery, onion, and herbs in water for 2-3 hours. Strain the liquid for a flavorful, preservative-free broth.
Which Type of Potatoes Should I Use?
The recipe calls for criolla potatoes for their sweet taste and creamy texture. However, sabanera or pastusa potatoes, which maintain their shape during cooking, can be substituted.
How to Achieve Perfect Egg Tortillas?
Whisk the eggs until well combined. Cook over low heat in a non-stick pan with a bit of oil for soft, fluffy results.
Can I Change Up the Vegetables?
Absolutely! Add corn, peas, or spinach to enhance the nutritional value and personalize the soup.
How to Prevent Cassava from Disintegrating in the Soup?
Add the cassava when the broth is boiling, cooking it until tender but not overly soft.
Chef's Tips & Tricks
- Flavor Secret: Infuse the broth with herbs like bay leaves, thyme, and cilantro for a deeper taste.
- Perfect Cooking: Avoid overcooking the vegetables to retain texture and nutrients.
- Personalize Your Soup: Add a hint of chili or guascas for an authentic Colombian twist.
Common Mistakes to Avoid
- Low-Quality Chicken Broth: Using bland or overly salty packaged broth can ruin the soup. Opt for homemade.
- Overcooking the Cassava: Overcooked cassava can make the soup watery.
- Dry Egg Tortillas: Cooking the tortillas on too high heat can cause them to lose their soft texture.
Recommended Recipes
- Ajiaco Bogotano: Shares a foundation of broth and potatoes and is another Colombian culinary gem.
- Sancocho: Uses many of the same ingredients, resulting in a rich and nutritious soup, perfect for chilly days.
Like the Egg Tortilla Soup, these dishes encapsulate the heartwarming essence of Colombian comfort food, showcasing the delicious and fundamental ingredients of our cuisine.
Enjoy a Heartwarming Dish! This Egg Tortilla Soup isn't just a meal; it's an experience that brings families together around the table, filling our homes with aromas that transport us back to our fondest memories. Bon appétit!
Ingredients for preparing egg tortilla soup
How to make egg tortilla soup?
📖 Recipe
Ingredients
- 8 cups chicken broth
- 1 cup potatoes (diced)
- 1 cup cassava (diced or 1 green plantain, diced)
- ½ onion (grated or finely chopped)
- 1 cup criolla potatoes (diced)
- 1 small carrot (diced)
- ¼ bell pepper (finely chopped)
- 1 sprig of cilantro (finely chopped)
- 1 garlic clove (minced)
- 5 small eggs
- Salt (cumin, saffron, and pepper to taste)
Instructions
- In a large pot, sauté garlic, bell pepper, and onion until translucent. Then, add the chicken broth. Once boiling, add all vegetables, potatoes, and cassava.
- Season with salt, cumin, pepper, and other desired spices. For a color boost, add a pinch of saffron or colorante.
- Simmer on medium heat for 30 minutes or until soup ingredients are tender.
- While the soup is boiling, whisk eggs in a bowl with a pinch of salt and pepper. In a separate pan, pour spoonfuls of the whisked eggs to form tortillas. Cut them if they're too large.
- Once the soup has cooked, add the tortillas and simmer for an additional two minutes.
- Serve hot, garnished with chopped cilantro and accompanied by white rice.
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