Tortang Carne

Tortang Carne, Ground Meat Omelet. I have made a post on tortang carne norte sometime back. I used same frying technique for this tortang carne recipe, I giant thick omelet. Unlike corned beef which is ready to eat, ground meat has to be cooked first before mixing with the beaten eggs. Basically the meat is just sautéed with minimal ingredient i.e. garlic onion, salt and pepper with a touch of soy sauce and lots of diced potatoes for that distinctive Pinoy taste.

If you’re a novice with frying omelets and/or you like to flip over, for easier cooking you could always fry in small scopes at a time.

Ingredients:

1/2 ground pork or beef
6 large size eggs, beaten
1 pc. medium size potato, diced
1/2 head garlic, minced
1 medium size onion chopped
1/4 cup soy sauce
salt and pepper
vegetable oil

Cooking procedure:

In a pan, sauté garlic and onion. Add ground meat and stir cook for 2-3 minutes or until meat turns to golden brown. Add soy sauce stir fry for 1-2 minutes, add 3-4 cups of water let boil and simmer for 3-5 minutes. Add in potatoes simmer for another 3-5 minutes until tender and all the liquid has evaporated and start to sizzle. Season with salt and pepper. Beat eggs in a large bowl, pour in cooked meat and mix thoroughly.

Heat oil in frying pan, when it start to smoke lower heat to medium low heat and pour in omelette mixture, pan fry mixture for 3 to 5 minutes or until it solidifies, keep covered, then lower heat to low continue cooking covered for another 5 to 10 minutes for the inner portion of the omelet to be cooked. (Alternate way to cooked the inner portion with out burning is to transfer the semi solidified omelette in tempered glassware and continue cooking in the microwave for 2 to 3 minutes at medium to high or bake in oven.). Serve with ketchup or sweet chilly sauce.