Corned Beef Omelet (Tortang Corned Beef)
Tortang Corned Beef is one of those easy Filipino dishes that's perfect for using up any leftovers or switching things up from the usual corned beef recipe. This version has the perfect mix of aromatics, corned beef, and soft potatoes, all fried until the edges turn browned and crisp!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon neutral oil, plus 2 tablespoons for frying the omelet
- 1 small onion, julienned
- 5 garlic cloves, minced
- 1 can corned beef (around 340 g)
- 1/3 cup diced potatoes
- 1/4 cup water
- 1/4 teaspoon ground black pepper
- 3 large eggs
- 1 green onions, chopped
Instructions
- 1
In a medium pan, heat the 1 tablespoon of oil over medium-high. Add in the onions and cook until softened, about 2 minutes. Add in garlic, and cook for another 2 minutes until fragrant.
- 2
Add in the corned beef, potatoes, water, and black pepper. Mix well with a wooden spoon or spatula, and let simmer until the potatoes are soft, about 5 minutes.
- 3
Transfer the corned beef to a separate bowl, and let cool for at least 10 minutes.
- 4
In the bowl, crack in the eggs. Mix well to combine to form a thickened consistency.
- 5
Line a plate with paper towels. Heat the 2 tablespoons of oil over medium-high heat. Portion 1/4 cup of the corned beef mixture and fry for about 2 to 3 minutes per side, or until browned and lightly crisp. Let drain on the paper towel-lined plate. Repeat the step for the remaining corned beef.
- 6
Top with the green onions. Serve with the rice, ketchup, and atchara, if desired.