Filipino torta
A Filipino omelet called Torta made with vegetable oil, garlic cloves, onion, and cilantro. This dish is suitable for a gluten-free, dairy-free, and lacto-ovo vegetarian diet. It works well as a hors d'oeuvre and is a good option for those looking for a flavorful egg dish.
Ingredients
russet potatoes
1 pound
whole garlic clove
4
onion
1
canned diced tomatoes
1 can
free range eggs
6
green onions
1 Bunch
cilantro
0.25 cup
vegetable oil
4 Tbsps
low sodium soy sauce
4 Tbsps
salt and pepper
8 servings
Method
- 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.
Nutrition:
Carbs
15 g
Fat
10 g
Protein
6 g
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