Tortitas de Berro (Guatemalan Watercress Fritters)

Introduction

Popular in Guatemala and El Salvador, Tortitas de Berro are mini watercress omelettes packed with fresh greens, tomato, and onion, lightly fried and topped with cheese and onion garnish. They’re a quick, nutrient-rich breakfast or lunch option.

Ingredients

• 2 cups fresh watercress, stems trimmed

• 4 medium eggs

• 2 Roma tomatoes, diced and seeds removed

• 1 small white onion, diced

• 1 clove garlic, minced

• ½ tsp salt

• 2 tsp vegetable oil for frying

• Salt and pepper to taste

• Garnish: ¼ red onion, thinly sliced, and ⅛ cup crumbled Cotija or feta cheese

Steps

1. Rinse watercress thoroughly, removing grit and tough stems. Boil in salted water 3–5 minutes until tender. Drain and squeeze excess water, then chop finely or pulse in food processor.

2. Beat eggs until foamy, fold in watercress, diced tomato, onion, garlic, salt, and pepper.

3. Heat oil in a nonstick pan over medium-high. Drop spoonfuls of batter and flatten into small rounds.

4. Cook 3–5 minutes per side until browned and set.

5. Drain on paper towels, garnish with onion and cheese. Serve warm.