Brazilian Tapioca Omelet

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 1/2 cups polvihlo de mandioca
  • 3/4 cup and 3 Tablespoons cold water (more may be needed)
  • 3 Tablespoons melted butter
  • Assorted fillings (ham, cheese, sauté
  • ed spinach, mushrooms, onions, etc)


1. Mix water and polvihlo de mandioca. The mixture should be slightly damp and homogenous.

2. Push the mixture through a strainer. It should look like snow.

3. Heat a non-stick sauté pan over moderate heat. Remove from heat and using a strainer, sift ¼ of the mixture into the pan. Cook over moderate heat until lightly browned and until the tapioca becomes solid (about 3-4 minutes).

4. Flip and cook for a couple of minutes on the other side. (If the mixture does not form a cohesive pancake, discard the one in the saute pan and add more water to the original mixture. It will then be necessary to strain the entire mixture again.)

5. Fill the tapioca omelet with your choice of ingredients. Fold in half. Brush top with butter and serve.

* While traveling in Brazil, I discovered this unique street food. It is essentially made from 100-percent tapioca starch. When you see it made, you can't believe that it works but it does. What is critical is to get the correct product -- polvihlo-- which can be purchased at Brazilian specialty stores or online. The final omelet (also called a crepe) is chewy, slightly sour, and most interesting.

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