Egg Tortilla Soup (Sopa de Tortilla de Huevos)

Name: Egg Tortilla Soup (Sopa de Tortilla de Huevos)
Total time: 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: Vegetable oil; 1/2 cup small, dry tubular or shell-shaped pasta, such as penne or conchiglie, optional; 4 scallions, thinly sliced; 1/2 teaspoon salt, or as needed; 1 teaspoon adobo powder; 2 large all-purpose potatoes, peeled and cut into 1/2-inch dice; 1 2-ounce piece of queso blanco, grated; 1 large Anaheim pepper, stemmed, seeded and cut into 1-inch pieces; 4 large eggs, lightly beaten; 1/4 cup whole milk, or as needed; 1/3 cup cooked white rice, optional

Recipe from Gladys Puglla-Jimenez

Adapted by Leslie Kaufman

Total Time: 25 minutes
Rating: 3(13)
Comments: Read comments

Featured in: For Dinner (and Fast), the Taste of Home

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Ingredients

Yield:4 servings

Vegetable oil
½cup small, dry tubular or shell-shaped pasta, such as penne or conchiglie, optional
4scallions, thinly sliced
½teaspoon salt, or as needed
1teaspoon adobo powder
2large all-purpose potatoes, peeled and cut into ½-inch dice
12-ounce piece of queso blanco, grated
1large Anaheim pepper, stemmed, seeded and cut into 1-inch pieces
4large eggs, lightly beaten
¼cup whole milk, or as needed
⅓cup cooked white rice, optional

Ingredient Substitution Guide

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Preparation

Step 1
If desired, place ½ inch vegetable oil in a small saucepan over medium-low heat. When oil is hot, add pasta and fry until lightly browned. Remove immediately and drain on paper towels. Set aside pan with oil in it.
Step 2
Place a medium (5- to 6-quart) soup pot over medium-low heat, and add 1 tablespoon vegetable oil. Add scallions and sauté until softened, about 30 seconds. Add salt, adobo powder, potatoes, queso blanco and fried pasta, if using. Add just enough water to cover. Cover and simmer until potatoes and pasta are tender, about 15 minutes.
Step 3
While soup is cooking, place a small skillet over medium heat, and add 1 tablespoon oil. Add Anaheim pepper and sauté until softened, 2 to 3 minutes. Add eggs and cook until firm, another 1 to 2 minutes. Remove omelet from pan and cut into 1-inch-wide slices.
Step 4
When potatoes are tender, add milk, omelet slices and, if desired, rice, to pot. Simmer gently until reheated, and serve hot.