Breakfast · Spanish · 20 min
Tortos con Picadillo and Poached Egg
- Calories
- 588
- Protein
- 23g
- Carbs
- 61g
- Fat
- 29g
Ingredients
- 0.33 cup yellow corn flour
- 0.25 cup water
- 56.1 g ground beef
- 273.5 g sweet potato
- 15 g shallot
- 1.15 tbsp extra virgin olive oil
- 1 tsp coriander seeds
- 0.5 tsp sweet paprika
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 each egg
- 60 g butter lettuce
Method
- 01In a bowl, mix yellow corn flour, warm water, and a pinch of salt to form a soft dough. Divide into 2 balls, flatten into small patties (tortos), and pan-fry in half of the olive oil over medium-high heat until crisp and golden on both sides. Set aside.
- 02In a heavy skillet, cook the ground beef in remaining olive oil over medium-high heat, breaking it up until browned and reaching an internal temperature of 160°F (71°C).
- 03Add minced shallot, crushed coriander seeds, sweet paprika, salt, and black pepper to the skillet. Sauté for 2 minutes until fragrant, then transfer the meat mixture to a dish.
- 04Add diced sweet potatoes to the same skillet and sauté over medium heat for 10-12 minutes, stirring occasionally, until golden-brown and tender.
- 05Bring a small pot of water to a gentle simmer. Crack the egg into a cup and slide into the simmering water. Poach for 3-4 minutes until whites are completely set and firm (160°F/71°C internal target). Remove with a slotted spoon.
- 06Return the beef mixture to the skillet with the sweet potatoes, tossing to heat through.
- 07To assemble, place fresh butter lettuce leaves on a plate, top with fried tortos, spoon the warm beef and sweet potato picadillo over the tortos, and finish with the poached egg.
- 08Cook the egg until the egg reaches an internal temperature of 160°F (71°C) in its thickest part before serving. Cook the beef until the beef reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
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