Easy Filipino Torta (Frittata) Recipe
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
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!