Pork and Potato Omelette (Filipino Torta)
My daughter just had her braces on, and I had to think of food that she can easily chew. I thought of this recipe as this is one of her favorites pre-braces, and I guess I made the right decision. She ate well (like nothing has changed), though a bit slower. For her, I made it the plain version, while for me and my husband, I did the one with an eggplant — recipe following immediately.
What you need:
about 500 grams minced pork
1 very large potato or 2 medium sized ones, peeled, washed and diced
1 small tomato, sliced for saute-ing
about 2 cloves garlic, peeled and minced
1 small onion, diced
1 teaspoon salt
1-2 tablespoons cooking oil
eggs — can’t tell how much in total as you will see later on
What you need to do
Saute the garlic in oil. Add the onions. When the onions are transparent, add the tomatoes and continue cooking. Add the minced pork and stir fry until pork is cooked. Add the diced potatoes and the salt, and continue stir frying until the potatoes are cooked and tender. You can test this by using your cooking spoon to split one piece in two, or by pressing the back of your spoon on a potato. Turn off the heat and set aside.
In a bowl, whisk 2 eggs. Measure one cup of your cooked pork mixture and place in your beaten eggs (added Feb 2018: to make it easier, whisk just one egg and add half a cup of the pork mixture into it). Gently pour this egg and pork mixture onto a shallow pan with a bit of oil and fry for 3 minutes. Turn over (this takes practise — if it breaks don’t be disappointed it would still taste very good promise!) and cook the other side for 3 minutes as well. Cook the rest of the pork mixture doing the same thing, with 2 eggs at a time, until everything is cooked.
Serve with sweet chilli sauce or tomato sauce, or banana sauce.