Torta (Filipino Omelet)


1 pound Ground Beef, low fat (or Pork, Turkey, 1 Russet Potato, diced
1 Onion, finely diced
1 can Diced Tomatoes, liquid drained
1 Bunch Scallions, finely chopped
1/4 cup Chopped Cilantro (optional)
4 tablespoons vegetable Oil
4 tablespoons Low-Sodium Soy Sauce


In a medium-heated large skillet, add a little oil and thoroughly cook the meat and potatoes along with soy sauce, garlic and onions. Set aside to cool.
Meanwhile, in a mixing bowl, combine cooled meat mixture with the eggs, tomatoes, cilantro and scallions. Season with salt & pepper and whisk until evenly incorporated.
In the same skillet in medium heat, ladle just enough to form a thin pancake-size patty, one batch at a time. Cook both sides, flipping over after 2-3 minutes. Be careful not to over brown the eggs. Transfer to a plate, cut in wedges (for bite-size servings) and garnish with cilantro leaves, if you want.




Torta is the Filipino version of the omelet. It is similar to the Italian frittata, sans the cheese. And they are usually cooked as patties in a skillet, just like you would pancakes.

Torta is excellent served with rice, orzo, couscous, in a sandwich or simply snacked on by itself, dipped in a sauce. And you can dip it in almost any sauce you want… hot sauce, ketchup, thousand island dressing, hoisin, sweet chili, bbq sauce… anything, really!


8 servings


Monday, June 14, 2010 - 7:07pm


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