Torta (Filipino Omelet)

Torta (Filipino Omelet)

Torta (Filipino Omelet) takes roughly 45 minutes from beginning to end. This recipe serves 8 and costs 53 cents per serving. One portion of this dish contains about 7g of protein, 10g of fat, and a total of 174 calories. 3 people were impressed by this recipe. This recipe from Foodista requires vegetable oil, garlic cloves, onion, and cilantro. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It works well as a hor d'oeuvre. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is not so awesome. Users who liked this recipe also liked Torta (Filipino Omelet), Torta (Filipino Omelet), and Filipino Torta Meets Italian Frittata.

Ingredients

You need the ingredients below to cook it

  • ground beef

    ground beef

    Ground Beef, low fat (or Pork, Turkey, 1 Russet Potato, diced

    453.592 grams

  • garlic cloves

    garlic cloves

    Garlic Cloves, minced

    4 Items

  • onion

    onion

    Onion, finely diced

    1 item

  • tomatoes

    tomatoes

    Diced Tomatoes, liquid drained

    1 can

  • eggs

    eggs

    Large Eggs

    6 Items

  • scallions

    scallions

    Scallions, finely chopped

    1 Bunch

  • cilantro

    cilantro

    Chopped Cilantro (optional)

    4 grams

  • vegetable oil

    vegetable oil

    vegetable Oil

    4 Tbsps

  • soy sauce

    soy sauce

    Low-Sodium Soy Sauce

    4 Tbsps

  • salt & pepper

    salt & pepper

    Salt & Pepper

    8 servings

Instructions

Let's follow the instructions for cooking it

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.