Ahh… the memories of youth! In the Philippines where I grew up, torta is a culinary heritage. A true comfort food. But it is no more than a simple omelet, really. The only thing different is that the eggs are whisked in along with the rest of the ingredients. It is actually similar to frittata, sans the cheese. And they are usually cooked as patties in a skillet, just like you would pancakes.
Torta is excellent served with rice, orzo, couscous, in a sandwich or simply snacked on by itself, dipped in a sauce. And you can dip it in almost any sauce you want… hot sauce, ketchup, thousand island dressing, hoisin, sweet chili, bbq sauce… anything, really!
Oh yeah, I actually made a few patties last night for a little potluck with friends. Quick and easy to whip up.
Ingredients (Serves 4-6):
1 lb. Ground Beef, low fat (or Pork, Turkey, Bison, etc.)
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 Canola Oil
4 tablespoons Low-Sodium Soy Sauce
Salt & Pepper
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.