Torta A Spanish Influenced Breakfast Recipe Foodcom

BREAKFAST TORTAS

Steps:

• Cut the top third off each roll; hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). Place roll bottoms on an ungreased baking sheet., In a small bowl, combine the beans, sour cream, cilantro, lime juice, chipotle pepper sauce and salt. Spread 1/4 cup inside each roll. Break an egg into each roll. Bake at 400° for 10 minutes., Sprinkle cheese over eggs. Brush roll tops with olive oil; place on the baking sheet. Bake until egg whites are completely set and yolks begin to thicken but are not firm, 5-8 minutes longer. Top each with bacon, avocado, salsa and onions. Replace roll tops.

SPANISH ALMOND CHERRY CAKE (TORTA DE ALMENDRAS)

Steps:

• Butter and flour an 8 or 9 inch cake tin.
• Stir together the sugar, almonds, cinnamon and flour.
• Add egg yolks, brandy and chopped cherries.
• Combine well.
• Beat the egg whites until stiff and fold them into the yolk mixture.
• Transfer to the prepared cake tin.
• Bake in a preheated 325°F oven for 30 minutes until the cake tests done.
• Let the cake cool in the tin for 15 minutes before unmolding.