Filipino Torta Recipe


  • 1 lb ground meat
  • 3 medium russet potatoes, peeled, sliced then cubed into small pieces
  • 1 large ripe tomato, chopped
  • 1/2 bell pepper, cubed into small pieces
  • 1/2 cup chicken stock or water
  • 6 eggs
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 celery stalk, thinly sliced
  • 1-1/2 tsp salt
  • 1/2 tsp pepper
  • oil

 Filipino Torta Recipe

  1. Cook meat in a large skillet and then set aside.
  2. Add 1 tbsp oil over medium-high heat. Add garlic and onions. Saute until garlic is golden brown about 1 minute.
  3. Add potatoes, tomatoes and 1/2 cup stock or water. Season with salt and pepper to taste. Cover and reduce to low heat until potatoes are almost tender (about 5 minutes). Stir occasionally.
  4. Add celery, peppers, and meat. Mix. Season to taste. Cook 2 minutes and remove from heat. Allow meat mixture to cool.
  5. Beat eggs until slightly foamy and add meat mixture to eggs. Set aside for 5-10 minutes.
  6. Get a frying pan and add oil and set to medium-high heat. When hot, pour half of mixture in pan. Rotate pan to spread mixture evenly.
  7. Shake pan gently and often to prevent burning or sticking. Cook for about 3 minutes.
  8. Use a spatula to make sure the omelette is not stuck to the pan. When you are sure, position a plate on top of frying pan and flip egg over. Slide omelette back into pan from the plate.
  9. Cook egg thoroughly and wait until the meat is heated once more about 5 minutes. Remember to shake pan so that heat is not trapped under the omelette.
  10. Repeat from step 6 with remaing torta mixture.


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