INGREDIENTS:
- 6 pcs eggs
- 500 g ground meat (your choice)
- 3 pcs medium potatoes, peeled, sliced, and cubed
- 1 pc large ripe tomato, chopped
- 1/2 bell pepper, cubed
- 1/2 cup chicken stock (or water)
- 1 pc medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 celery stalk, thinly sliced
- 1 & 1/2 tsp salt
- 1/2 tsp black pepper
- Cooking oil
HOW TO COOK:
- First, cook the meat in a large skillet, empty, then set aside.
- Pour 1 tbsp cooking oil in the empty skillet and place over medium-high heat.
- Add- in the garlic and onions then saute until garlic is golden brown or about 1 minute.
- Add- in the 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) while stirring occasionally.
- Add- in the celery, peppers, and cook meat.
- Mix and season to taste.
- Cook for 2 minutes and remove from heat.
- Allow meat mixture to cool.
- In a bowl, beat eggs until slightly foamy and add the meat mixture to eggs.
- Set aside for 5 to 10 minutes.
- In a frying pan, pour in cooking oil and apply medium-high heat.
- When hot enough, pour- in half of mixture in pan.
- Rotate pan to spread mixture evenly.
- Shake pan gently and often to prevent burning or sticking.
- Cook for about 3 minutes.
- Use a spatula to make sure the omelette is not stick 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.
- 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.
- Repeat from step 14 with remaining torta mixture.
- Transfer to a serving plate. Enjoy!
IMAGE: cookingformyfamily.com
Also try: Tortang Giniling
