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Torta Capixaba with palmito, served fresh
Taste of Brazil, Torta Capixaba with Palmito

Brazilian Torta Capixaba with hearts of palm

Author: Flavelo
Recipes Main Courses
This rich coastal pie is the culinary gem of Espírito Santo state, traditionally baked in a clay pot. The tender, slightly nutty flavour of 'Palmito' (hearts of palm) creates a perfect contrast with the salty character of the smoked fish. This is not a sweet cake, but a substantial egg and vegetable main course, an essential part of Brazilian Easter tables.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Deep frying pan
  • Ovenproof dish (or clay pot)
  • Whisk
  • Sharp knife

Allergen Information

⚠️ Milk
⚠️ Fish
⚠️ Eggs

Instructions

1 ✓

Peel the potatoes and cut into small 1x1 cm cubes. Parboil in salted water for 5 minutes (until half-cooked), then drain.

Tip: Parboiling ensures everything finishes cooking at the same time in the oven.
2 ✓

Finely chop the onion and garlic. Sauté them in olive oil in a pan until translucent.

Tip: Caramelisation of the onion provides the sweet base flavour of the dish.
3 ✓

Add the flaked smoked fish and the parboiled potatoes to the onion. Fry for 3-4 minutes, then stir in the sliced palmito.

Tip: The intense flavour of the smoked fish permeates the potatoes at this stage.
4 ✓

In a bowl, whisk the eggs with the cream, salt, pepper, and oregano. Pour over the pan mixture and cook over low heat, stirring, until it begins to set.

Tip: This 'binder' (emulsion) will hold the pie together when slicing.
5 ✓

Pour everything into a baking dish. Sprinkle with grated cheese and bake at 180°C for 20-25 minutes until the top is golden brown.

Tip: The browning cheese (Maillard reaction) adds extra flavour and crispy texture.
6 ✓

Let rest for 5 minutes before serving, then sprinkle with fresh coriander.

Tip: During resting, the internal structure stabilises, making it slice beautifully.

Recipe FAQ

Can I use tinned palmito?
Yes, in fact, that's what is mostly available. Rinse thoroughly from the brine before use.
What fish should I choose?
Any smoked white fish is good, but cod is the most authentic.

Ingredients

  • 300 g Palmito (Hearts of palm, tinned)
  • 2 pcs Potatoes
  • 1 pc Onion
  • 3 cloves Garlic
  • 200 ml Single cream or Cooking cream
  • 2 pcs Eggs
  • 100 g Grated cheese (e.g. Edam or Cheddar)
  • 200 g Smoked fish fillet (e.g. Cod)
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 1 bunch Fresh Coriander
  • 1 tsp Dried oregano
  • 2 tbsp Olive oil