Tortang Dulong
Filipino-style egg omelet made with silverfish, tomatoes, and onions. Delicious and filling, this tortang dulong is perfect for breakfast or any time of the day meal with steamed rice.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons canola oil
- 2 cloves garlic. peeled and minced
- 1 small onion, peeled and chopped
- 1 Roma tomato, chopped
- 2 cups silverfish, drained well
- 4 eggs
- salt and pepper to taste
- 2 tablespoons flour
- 2 tablespoons green onions, chopped
Instructions
- 1
In a pan over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until softened.
- 2
Add tomatoes and cook for about 1 to 2 minutes or until slightly softened.
- 3
Add silverfish and cook for about 1 to 2 minutes or until heated through. Drain mixture VERY well.
- 4
In a bowl, add eggs and whisk until well beaten. Season with salt and pepper to taste.
- 5
Add flour and stir until smooth.
- 6
Add fish mixture and green onions. Stir until just combined.
- 7
In a wide, nonstick skillet over medium heat, heat another 2 tablespoons oil and swirl around to fully coat bottom of the pan.
- 8
Add about 1/2 cup of egg mixture and cook for about 1 to 2 minutes or until eggs begin to set and lightly brown. Using a spatula, gently flip to the other side. Continue to cook for another 1 minute or until both sides are lightly browned.
- 9
Remove from pan. Repeat with the remaining egg mixture. Serve hot.