Being Hispanic but not Catholic always brings a confused look when I say that I was raised Presbyterian. But being a New Mexican means that certain traditions transcend religion. We always make Torta de Huevo for Easter. It is a dish that is traditionally made for Lent, but we eat it in quantity on Easter. If you don’t know what Torta de Huevo is, it can best be described as a kind of egg fritter floating in home made red chile. So I thought I would share my recipe with you and hope that you try this fabulous dish any time of the year. Ingredients:
½ tsp. Baking powder
Pinch of salt
Pinch of pepper
Oil for frying
Separate the yolk from the whites and put each in different bowls. Beat the egg whites until stiff – or as my mom says, till you can form peaks – on high with a hand mixer. Next beat the yolks until creamy smooth. Fold the yolks into the egg whites and add the ½ tsp of baking powder and pinch of salt and pepper. You should have a very fluffy egg mixture.
On medium heat, have a pan of cooking oil ready. Drop a tablespoonful of the egg mixture into oil and cook until golden brown on both sides. You may need to flip it a couple of times. Place on a plate with a paper towel to drain the excess oil.
Two eggs makes about 7 or 8 round egg ‘patties’. Once they’ve drained throw them in a bowl of hot red chile and let them soak until you just can’t resist and eat them to your heart’s delight.