Tortang corned beef is a simple Filipino omelet made with leftover ginisang corned beef and eggs. It is pan-fried until set and lightly crisp around the edges.
It's one of those easy meals you can make any time of day - especially with hot rice and banana ketchup on the side.
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Ingredients You'll Need
Notes and Substitutions
- Ginisang corned beef: Leftover ginisang corned beef works great. No leftovers? You can quickly sauté canned corned beef with garlic, onions, and potatoes if you like. Let it cool slightly.
- Eggs: Use as many eggs as you like, depending on how eggy you want it.
How to Make Tortang Corned Beef (Step-by-Step)
Step 1: Warm up the leftover corned beef
Add the leftover ginisang corned beef to a pan over medium heat and warm it for a few minutes.
This heats it through and helps it mix more evenly with the eggs. Let it cool slightly.
If the corned beef is very oily, blot it lightly with a paper towel.
Step 2: Make the mixture
Crack the eggs into a bowl and lightly beat them. Season with salt and pepper to taste.
Add the warmed corned beef and mix just until everything is combined.
Step 3: Cook the omelet
Heat enough oil in a pan over medium-high heat so the omelet doesn't stick.
Pour the mixture into the pan. You can make one large omelet or smaller ones - whatever you prefer.
Cook until the bottom is set with lightly crisp edges, then flip and cook the other side until done.
If you're making smaller omelets, repeat with the rest of the mixture. Add more oil as needed.
Step 4: Serve
Serve your tortang corned beef hot with rice. Add ketchup or Sriracha if you like.
What to Serve with Tortang Corned Beef
- Sinangag: Fried rice with lots of garlic, a classic Filipino breakfast side.
- Banana ketchup: A sweet, tangy dip that a lot of Filipinos grew up with.
- Ensaladang kamatis: Fresh tomatoes and onions with a simple dressing.
- Ensaladang ampalaya: Thinly sliced bitter melon with tomatoes and onions.
- Ensaladang pipino: Sliced cucumbers with onions and vinegar.
- Atchara: Pickled papaya that's tangy and slightly sweet.
Recipe FAQs
Yes. Potatoes add texture, but plain corned beef works just fine.
It's best fresh, but you can refrigerate leftovers for up to 2 days. Reheat in a pan or air fryer until warmed through.
This can happen if there aren't enough eggs or the beef pieces are too big. Add another egg and break up the beef so it binds better.
Serve with steamed rice. Banana ketchup or regular ketchup works well on the side. You can also add sliced tomatoes or cucumbers.
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📖 Recipe
Tortang Corned Beef (Filipino Corned Beef Omelet)
Equipment
- Nonstick or regular frying pan
Ingredients
- 1-2 cups leftover ginisang corned beef
- 4-6 eggs use as many as you like, depending on how eggy you want it
- Black pepper to taste
- Neutral oil for frying
Instructions
- Warm the corned beef in a pan over medium heat until heated through. Let cool slightly.
- In a bowl, beat the eggs and season with salt and pepper (to taste). Add the corned beef and mix just until combined.
- Heat oil in a pan over medium-high heat.
- Pour in the mixture (make one large omelet or smaller ones).
- Cook until the bottom is set and lightly golden, then flip and cook the other side until done.
- Serve hot with rice and ketchup if you like.
Video
Notes
- Ginisang corned beef: Leftover ginisang corned beef works great. No leftovers? Sauté canned corned beef with garlic and onions. Let it cool slightly.
- Eggs: Use as many eggs as you like, depending on how eggy you want the omelet.
Rob says
Yum!!
Nora Reyes says
Thank you!!