Colombian Egg Tortilla Soup (Sopa de Tortilla de Huevo)
A Colombian soup of potato, cassava and papa criolla in chicken broth, finished with thin egg omelettes cut into strips. The tortillas here are made of egg, not corn: this is not Mexican tortilla soup. Serves six.
Servings: 6
Calories: 188kcal
Ingredients
- 8 cups chicken broth
- 1 cup potatoes, diced
- 1 cup cassava, diced, or 1 green plantain, diced either one; the cassava thickens the broth more
- ½ onion, grated or finely chopped
- 1 cup papa criolla, diced small yellow Andean potatoes, sold frozen in Latin groceries; baby Yukon Gold is the nearest substitute
- 1 small carrot, diced
- ¼ bell pepper, finely chopped
- 1 sprig cilantro, finely chopped the leaf, not the seed
- 1 garlic clove, minced
- 5 small eggs these become the omelettes in step 4, which is what the soup is named after
- Salt, cumin, pepper and achiote colouring, to taste the colouring is for looks only
Instructions
- In a large pot, fry the garlic, bell pepper and onion until translucent, then add the chicken broth. Once it boils, add all the vegetables, the potatoes and the cassava.
- Season with salt, cumin and pepper. For more colour, add a pinch of achiote, which is what is sold in Colombia as azafrán.
- Simmer over medium heat for 30 minutes, until everything is tender.
- While the soup simmers, beat the eggs in a bowl with a pinch of salt and pepper. In a separate pan, pour in spoonfuls of egg to make thin omelettes. Cut them into strips once they have set.
- When the soup is done, add the omelette strips and simmer for another two minutes, no longer: they only need to warm through.
- Serve hot with chopped cilantro over the top and white rice on the side.
Notes
The tortillas in this soup are egg, not corn. They are thin omelettes made in a separate pan and cut into strips, and they go in at the very end: two minutes is enough to warm them, and longer makes them rubbery and cloudy in the broth. Make them while the soup simmers so nothing waits. If you cannot find papa criolla, use baby Yukon Gold, though the broth will be paler.
Nutrition
Calories: 188kcal | Carbohydrates: 29g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1216mg | Potassium: 754mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2080IU | Vitamin C: 51mg | Calcium: 63mg | Iron: 2mg