Tortilla de raya is a typical dish from northern Peru, especially from Lambayeque, Monsefú, and Ferreñafe, made with shredded dried ray, rehydrated and mixed with beaten eggs and a creole sofrito. Its origin dates back to the ports of San José and Santa Rosa in Lambayeque.
It requires soaking the dried ray in advance to reduce its saltiness and soften it before adding it to the egg mixture.
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Peruvian Tortilla de Raya
- Prep Time: 8 hours (includes soaking)
- Cook Time: 35 minutes
- Total Time: 8 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring raya seca deshilachada y huevos, adapted for a home kitchen with clear measurements.
Ingredients
- 300 g salted dried ray (skate)
- 6 eggs
- 1 onion, chopped
- 1 scallion, chopped
- 2 garlic cloves, minced
- 1 tsp ají panca
- 2 tbsp flour
- Vegetable oil, as needed
- Salt and pepper to taste
Preparation
- Soak the ray, place the dried ray in cold water and let it soak for 6 to 8 hours, or overnight.
- Cook the ray, boil it in clean water for 20 to 25 minutes until cooked, then shred it.
- Make the mixture, beat the eggs and stir in the chopped onion, scallion, minced garlic, pepper, ají panca, and flour.
- Fry and serve, heat oil in a pan over low heat, pour in the mixture, and fry on both sides until golden.
Chef’s Tips
- Soak the ray well to remove excess salt before cooking.
- Fry over low heat so the omelet cooks evenly without burning outside.
- Use a wide pan to flip the omelet easily.
Traditional Variations
Some families add chopped parsley to the mixture for a fresher flavor.
There are also versions that use dried tollo shark instead of ray, depending on what’s available locally.
How to Serve
Serve hot, as breakfast or a main course, typically in Lambayeque and other areas of Peru’s northern coast.
Recommended Pairings
- Plain white rice
- Homemade bread
- Salsa criolla
Did You Know?
Tortilla de raya is an inexpensive, nutritious dish that makes use of a traditional preservation technique (drying fish), very popular in Peruvian coastal cuisine.
Frequently Asked Questions
It's a northern Peruvian dish made with shredded ray (skate) meat, mixed with beaten egg and pan-fried like a traditional omelet, typical of coastal cuisine in northern Peru.
The ray is first cooked until tender, shredded into small pieces, and any remaining skin or cartilage is removed before mixing it with the egg.
Yes, another shredded white fish can be used if ray isn't available, though the omelet's traditional flavor is specifically tied to this fish.
