Torta (Filipino Omelet)
Torta (Filipino Omelet) is a gluten free, dairy free, and lacto ovo vegetarian hor d'oeuvre. One serving contains 174 calories, 7g of protein, and 10g of fat. This recipe serves 8 and costs 53 cents per serving. This recipe from Foodista has 3 fans. If you have scallions, salt & pepper, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 38%, this dish is rather bad. Similar recipes include Torta (Filipino Omelet), Torta (Filipino Omelet), and Carne Asada Torta (Poc Chuc Torta).
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 pound Ground Beef, low fat (or Pork, Turkey, 1 Russet Potato, diced
4 Garlic Cloves, minced
1 Onion, finely diced
1 can Diced Tomatoes, liquid drained
6 Large Eggs
1 Bunch Scallions, finely chopped
1/4 cup Chopped Cilantro (optional)
4 tablespoons vegetable Oil
4 tablespoons Low-Sodium Soy Sauce
Salt & Pepper
Equipment:
frying pan
mixing bowl
whisk
ladle
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. 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.
4. Transfer to a plate, cut in wedges (for bite-size servings) and garnish with cilantro leaves, if you want.
Nutrition Information:
covered percent of daily need
