Panlasang Pinoy Omelet Recipes

TORTANG GINILING RECIPE

Steps:

• Heat a frying pan or wok and pour-in 2 tablespoons of cooking oil
• When the oil is hot enough, sauté the onion, garlic, and tomato.
• Add the ground meat and cook for 8 to 10 minutes.
• Put-in the bell peppers and green peas. Cook for 3 minutes.
• Add salt and pepper then stir to distribute. Transfer to a large bowl. Let it cool down.
• When the cooked ground meat reaches room temperature, beat the eggs and pour into the bowl same bowl. Stir to distribute all the ingredients.
• Heat a clean non-stick pan. Add the remaining cooking oil.
• Scoop 1/3 of the egg and pork mixture to the pan.
• Cook each side for 3 minutes or until you see that the eggs are fully cooked. Avoid overcooking the eggs. Do the same step until the mixture is consumed.
• Turn off the heat and transfer to a serving plate.
• Serve with banana ketchup. Share and enjoy!

CHEESY CORNED BEEF OMELET RECIPE

Steps:

• Heat oil in a pan. Add garlic and onion. Sauté until onion is translucent.
• Add the potato, corned beef, salt, and pepper. Cook for 2 minutes. Set aside.
• In a mixing bowl, add the eggs and fresh milk. Beat the eggs and mix well.
• Heat oil in a pan. Pour the egg mixture then cook for 2 minutes. Use a spatula to flip the omelet.
• Put the cooked corned beef and cheese on the half part of the omelet. Use a spatula to fold the omelet over filling. Cook for another 1 minute then remove from heat.
• Transfer gently to a plate then serve.

TORTANG GINILING (FILIPINO BEEF OMELETTE)

Steps:

• In a large skillet, heat oil over medium high heat. Add the onion and garlic and saute until softened, 2-3 minutes.
• Add the diced tomato to the skillet and continue cooking for 5 minutes, letting the tomatoes release their juices.
• Add the ground beef to the vegetables and saute until browned, 5-7 minutes.
• Add the salt and pepper. Mix well. Taste the mixture and adjust the salt and pepper as desired.
• Transfer the mixture to a medium bowl. Add the peas and let the mixture cool slightly.
• Once the meat mixture has cooled, add the beaten eggs and mix well.
• Wipe out the skillet you used for the meat and heat a little oil in it, over medium heat. Reduce the heat to medium low and spoon ¼ c of the egg and beef mixture into the skillet, flatten the mixture and shape it roughly into a 3-4 inch patty. (Depending on the size of your skillet, you may be able to cook more than one omelette at a time. Just be careful not to overcrowd the pan, or flipping the omelettes will be difficult.)
• Cook the omelette for 2-3 minutes on the first side. (If your omelettes cook faster than this, your pan is too hot. Reduce the heat for the next batch.)
• Flip the omelette and cook for an additional 1-2 minutes on the second side, until golden.
• Transfer the omelette to a paper towel-lined plate and continue with the remaining batter. (Keeping the plate with the cooked omelettes in a very low oven will keep them warm until all are made.)

PANLASANG PINOY OMELET

Steps:

• Crack the eggs and place in a bowl. Add some salt (a pinch to 1/4 teaspoon) and beat until the texture becomes smooth. Set aside.
• Heat the oil in a pan.
• Saute the yellow onion and tomato.
• Once the onion and tomato becomes soft. Add the bell pepper and scallions. Cook for 1 minute.
• Pour-in the beaten egg. Spread the mixture over the pan. Cook in medium heat for 2 to 3 minutes or until the bottom part forms.
• Flip the omelet to cook the other side. Note: you can put the omelet on a plate with cooked part facing down. Gently flip and slide the omelet from the plate to the pan. The cooked part should be facing up now.
• Transfer to a serving plate. Top with shredded sharp cheddar cheese.
• Serve. Share and enjoy!

HOW TO COOK BRAIN OMELET

Steps:

• Marinate brain, with dayap juice for at least 2 hours in refrigerator.
• Season with salt and pepper, then poach or steam until cooked. Cut into cubes.
• Heat 2 tablespoons olive oil or lard and saute garlic, onion and brain. Season to taste.
• Pour beaten egg over brains, fold in contents and flip.
• Add more oil if desired. Take care not to overcook the egg.

HOW TO COOK SHRIMP OMELET

Steps:

• Saute garlic, onions and tomatoes in oil. Add shrimps, season with salt, MSG and pepper.
• Stir cook until shrimps turned pink. Drain and set aside.
• Heat oil in a pan and pour beaten eggs, swirl it about to cover the bottom of the pan.
• Pour shrimp mixture and fold over one side of egg layer.
• Turn over once to cook the other side then transfer the omelet to a platter.
• Serve hot.

HOW TO COOK GROUND BEEF OMELET

Steps:

• Heat 1 tsp. cooking oil in a skillet and saute garlic and onions until slightly brown.
• Then and tomatoes and saute until tender. Add the ground beef and stir fry until cooked.
• Drain off excess fat. Season with salt, pepper, sugar, and MSG.
• Add parsley, potatoes, bell pepper and 1 cup of water.
• Cook meat and cover the pan until potatoes are tender and liquid have evaporated. Set aside and cool.
• In another skillet, heat oil about half of the 1/3 cup and just enough to cover the bottom of the pan.
• Combine the egg-meat mixture and pour it on the medium heated pan and let it cook undisturbed for about 2 - 3 minutes.
• Loosen sides with spatula. Place a plate on the omelet, turn the skillet upside down so the omelet lands on the plate.
• Then heat the skillet and put the remaining cooking oil and slide back the omelet uncooked side on the bottom.
• Cook for 2 minutes more and transfer to a serving tray.
• Garnish with sliced tomatoes and parsley. Serve hot.

TORTANG TALONG (EGGPLANT OMELET) RECIPE

Steps:

• Broil eggplants until tender (the skins are charred and blister appears).
• Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
• In a bowl, beat the eggs and season with salt and pepper.
• In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering theeggplant onto the heated oil.
• Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

HOW TO COOK TORTANG OKRA

Steps:

• Heat a non-stick pan with a little oil and saute the okra until all the sides are seared for about 2 minutes to reduce the slimy texture. Remove from the pan and set aside.
• In a mixing bowl, beat the eggs and add the okra, onion, spring onion, garlic powder, black pepper, salt, chili powder and rice flour. Mix until all the ingredients are well combined.
• Heat oil in a frying pan and put about one and a half tablespoon of the okra mixture and form into a round or circular patties. Make 2 to 3 patties per batch but avoid sticking the edges to each other.
• Fry 3 to 4 minutes on one side then flip to cook the other side for another 3 to 4 minutes. After cooking remove from the pan and drain in paper towels or colander to drain excess oil. Repeat the same process on the rest of the okra mixture. Serve hot.