Torta de Berro: Watercress Fritatta

Fritatta Picture

What to do with leftover veggies or greens? Make a frittata! I used watercress in this recipe, a super healthy leafy green. It reminds me of baby spinach or arugula, but with a more pronounced and robust, peppery taste, perhaps due to being closely related to radish.

Frittatas are very popular in Salvadorian cooking but we called them tortas. When it comes to Salvadorian tortas, anything goes. Left-overs usually work great in tortas. My mom used to make delicious tortas with left over spaghetti or cooked rice. It’s a delicious way to use any ingredients you have on hand, and as long as you have eggs in your fridge, you’re good to go. Tortas are like open-face omelettes that can be eaten for breakfast, lunch, or dinner. Eat just as you would eat an omelette or put it in a sandwich. Here’s the simple recipe for watercress tortas. You will need a good non-stick pan. I prefer to use my crepe pan because it makes it easy to slide onto a plate and flip. My toddler loved this torta. She would eat this over a burger. You can introduce greens very early on and hope that your munchkin will continue to like them.


1/4 bunch of watercress (for 1 torta)
2 tablespoons good quality oil or butter (I like to use butter sometimes)
Chopped onions (as much or as little as you want)
Salt and freshly ground pepper
2 eggs
1/4 cup crumbled queso fresco or feta (optional)

Heat the oil or melt a teaspoon of butter on the pan. Add the onions and let them caramelize a bit, until you hear them sizzle. Rinse watercress (or leafy greens of your choice) and trim off the stems. Add to sizzling onions and toss around to mix. Beat the eggs and add the mixture to the pan. Swirl the pan around to get an even coating. Sprinkle with salt and pepper.Cook on medium heat for a couple of minutes, scraping the edges a lit bit with a spatula. When the top of the torta is almost set, gently lift the edges with a spatula and shake the pan a little bit to loosen it. Next, slide the torta onto a plate. Carefully place the pan over the plate and flip it quickly. Cook for about 30 more seconds, and voilá! Sprinkle some cheese over the torta if you’d like and enjoy it for breakfast, lunch, or quick dinner.


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