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Egg Tortilla Soup

Those who enjoy a delicious soup at lunchtime will appreciate the recipe that I propose today, which extracts all the flavor of the egg tortilla and makes the broth have an exceptional taste.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soups
Cuisine: Colombian
Keyword: Egg tortilla soup
Servings: 6


  • 8 cups chicken broth or water
  • 1 cup diced potatoes
  • 1 cup diced cassava or one diced green plantain.
  • ½ onion grated or finely chopped
  • 1 cup diced Creole potato
  • 1 carrot cut into small cubes
  • ¼ red paprika finely chopped
  • 1 branch coriander of finely chopped
  • 1 clove of garlic macerated
  • 5 eggs
  • Cumin salt saffron, and pepper to taste


  • In a large pot, sauté the garlic clove, the red paprika, the onion until it becomes transparent, and then add the cups of chicken broth or water. When it starts to boil, add all the vegetables, potatoes, and cassava.
  • Add the salt, cumin, pepper to taste, and the species that you like (if you want to change the color of the soup, you can add a pinch of color or saffron).
  • Cook over medium heat for 30 minutes or until soup ingredients are soft.
  • While the soup boils, beat the eggs in a bowl with a pinch of salt and pepper. Apart, heat the skillet and add the beaten eggs with the spoon and form the tortillas, you can cut them so that they are not very large.
  • When the soup finished, add the tortillas and cook for two more minutes.
  • Serve the soup very hot by adding the chopped cilantro and accompanying white rice.

Bon Appetite!