Tortang Giniling

Making Tortang Giniling Ahead

Keeps in the fridge for 2 days. Reheat in a pan or eat cold.

Making Tortang Giniling

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1. Heat the first measure of oil in a pan and brown the mince for 3 minutes. Add the onion, garlic, potato and carrot and cook for 6 minutes until soft.

   Mark done Start 3 min timer

2. Stir in the soy sauce and cool for 5 minutes.

   Mark done Start 5 min timer

3. Beat the eggs with the pepper and stir in the filling.

   Mark done

4. Heat the second measure of oil in a wide non-stick pan. Pour in the mix and cook on a medium heat for 6 minutes until the base is golden.

   Mark done Start 6 min timer

5. Flip with a plate and cook the second side for 3 minutes. Cut into wedges.

   Mark done Start 3 min timer

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Tips for Success

• Cut the potato and carrot small so they cook through in the pan.
• Cool the filling a little before adding it to the eggs.
• Slide the omelette onto a plate to flip it.
• If it browns too fast, lower the heat.

Behind the Recipe

This is what to make in a week when the fridge holds a little mince, a potato and a few eggs. Tortang giniling is a Filipino omelette packed with a savoury beef filling, and it feeds four with rice.

Cook the filling first. Brown the mince in a hot pan, then add the onion, garlic, potato and carrot, cut small so they soften quickly. Soy sauce seasons it. Let the filling cool a little before the eggs go in. Hot filling cooks the egg unevenly and turns it lumpy.

Stir the filling into the beaten eggs. The pan should be wide and non-stick, with a little oil over a medium heat.

Cook it for about 6 minutes on one side, until the base is golden and the top is mostly set. Flip with a plate. The second side needs only a few minutes. Serve the wedges with a big pile of rice and a spoonful of ketchup. Any leftover vegetables, such as peas or sweetcorn, can go into the filling.

Good Alongside

Steamed rice · Banana ketchup · Sliced tomato · Cucumber salad

Sides from the same cuisine on this site: Sinangag.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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