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Pan con tortilla
Bread with onion omelette
Pan con tortilla: Cuban bread with a thin onion omelette, buttered and pressed
Pan con tortilla is a staple of Havana cafeterías and Miami ventanitas alike: a thin, soft omelette with sweet onion folded into buttered Cuban bread and pressed until warm and crisp. It is breakfast on the way to work and a quick supper when nobody wants to cook, usually with a cafecito or a fruit shake. The common mistake is frying the onion too hard; it should be soft and sweet, not brown and bitter. Chef's tip: press the sandwich with a heavy pan so the bread goes crunchy outside while the omelette stays tender.
- Total time
- 11 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 1 tbsp vegetable oil
- ½ onionthinly sliced
- 4 eggslarge
- ¼ tsp salt
- 1 Cuban bread or soft baguetteabout 30 cm, cut in two and split
- ⅔ oz buttersoftened
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Method
0/4 doneStep 1: Heat 1 tbsp vegetable oil in a 24 cm frying pan over a medium heat and cook ½ onion until soft and translucent, 3 minutes.
3 minStep 3: Spread ⅔ oz butter on the cut sides of 1 Cuban bread or soft baguette and lay a piece of omelette in each.
Step 4: Toast the sandwiches in a dry pan over a medium heat, pressing down with a heavy pan or a spatula, until crisp and golden on both sides, about 1 minute per side.
2 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 18 g
- Carbs
- 48 g
- Fat
- 23 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pan con tortilla take?
- About 11 minutes in total: 3 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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