Tortang Tahong
Seafood omelet with mussels, tomatoes, spring onions, and oyster sauce is simple to make yet tasty and filling. Serve this tortang tahong with steamed rice for breakfast or lunch!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 eggs
- salt and pepper to taste
- 2 tablespoons canola oil
- 2 shallots, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 cup mussel meat, cooked and removed from shell
- 2 tablespoons oyster sauce
- 1/4 cup green onions, chopped
Instructions
- 1
Preheat oven to 375 F.
- 2
In a bowl, combine eggs and salt and pepper to taste. Beat eggs until frothy. Set aside.
- 3
In a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
- 4
Add tomatoes and continue to cook, stirring occasionally, until softened.
- 5
Add mussels and cook for about 1 to 2 minutes.
- 6
Add oyster sauce and stir to combine.
- 7
Add beaten eggs, swirling pan to fully disperse over mussels.
- 8
Sprinkle green onions on top.
- 9
Cook for about 2 to 3 minutes or until eggs begin to set at the edges but still wet in the middle.
- 10
Transfer pan to oven. Continue to cook for about 8 to 10 minutes or until eggs are completely set.
- 11
Remove from heat and cut into wedges to serve.