Tortang Giniling is a Filipino-style omelette made with sautéed ground pork, diced vegetables, and eggs, reflecting both native and Spanish influences on Filipino cuisine 🇵🇭🍽️. The word "torta" comes from the Spanish term for "omelette," showing the Spanish colonial influence on this dish. It's a hearty, flavorful meal often served with rice 🍚, loved for its simplicity, versatility, and ease of preparation. Tortang Giniling can be made with various vegetables and is perfect for meal prep, making it a favorite comfort food in many Filipino households 🥘❤️.
NUTRITION FACTS (approximately per serving):
Calories: 320 kcal
Protein: 22g
Fat: 23g
Carbohydrates: 10g
Fiber: 2g
Sodium: 450mg
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.
INGREDIENTS:
¼ kilo (250g) Ground pork
1 small Carrot (cubed)
1 medium Potato (cubed)
1 medium Onion (minced)
3 cloves Garlic (minced)
2 medium Tomatoes (diced)
1 small Bell pepper (diced)
1 tablespoon Oyster sauce
3 large Eggs (beaten)
Salt and pepper to taste
Oil for frying
DIRECTIONS:
Step 1: Prepare the Ingredients
Cube the carrot and potato into small, even pieces and set aside.
Dice the tomatoes and bell pepper and set aside.
Mince the onion and garlic and set aside.
Step 2: Sauté the Vegetable
Heat a small amount of oil in a pan over medium heat.
Add the cubed carrots and sauté until lightly browned, about 3 minutes.
Add the cubed potatoes and cook for another 5-7 minutes until tender. Remove and set aside.
Step 3: Sauté the Aromatics
In the same pan, add more oil if needed.
Sauté the minced onion and garlic until fragrant and translucent.
Add the diced tomatoes and cook for 2-3 minutes until softened and slightly caramelized.
Step 4: Cook the Pork
Add the ground pork to the tomato mixture, breaking it up with a spatula as it cooks.
Season with salt, pepper, and oyster sauce.
Cook for about 6-8 minutes, or until the pork is fully browned and cooked through.
Step 5: Combine the Ingredients
Return the sautéed carrots and potatoes to the pan, along with the diced bell pepper.
Stir and cook for an additional minute to combine all flavors.
Drain the excess oil using a strainer, then transfer the mixture to a bowl and let it cool for a few minutes.
Step 6: Mix with Eggs
Once the pork mixture has cooled, beat the eggs and add them to the pork mixture.
Mix thoroughly until everything is evenly coated with the egg mixture.
Step 7: Fry the Omelette
Heat a small amount of oil in a non-stick pan over medium heat.
Scoop about ¼ cup of the mixture (or more for larger omelettes) into the pan and flatten slightly with a spatula.
Cook for 3-4 minutes on each side, or until golden brown and crispy.
Repeat with the remaining mixture.
Drain the cooked omelettes on a paper towel to remove excess oil.
TIPS:
Veggie Variation: Add green peas or corn to the mixture for extra color and texture.
Healthier Option: Use lean ground meat, such as ground chicken or turkey, and reduce the amount of oil for frying.
Serving Suggestion: Serve with steamed rice and a side of fresh tomato or cucumber salad for a balanced meal.
Storage: Place any leftover tortang giniling in an airtight container and refrigerate for up to 3 days.
Freezing: For longer storage, you can freeze the cooked omelettes. Place parchment paper between each omelette and store in a freezer-safe container for up to 2 months.
Reheating: Reheat refrigerated or frozen omelettes in a non-stick pan over low heat until warmed through, or use a microwave, covering with a damp paper towel to maintain moisture.
Batch Cooking: You can double the recipe and freeze extra portions for easy meal prep during busy days.
Serve & Enjoy! 💖
Comments
Post a Comment