Tortang giniling is a Filipino omelet filled with giniling or ground meat.
I like making it with leftover picadillo because it's easy and great with banana ketchup.
For extra fluffy eggs, separate the yolks and whites, then whisk the whites until light and airy.
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Ingredients You'll Need
Notes and Substitutions
How to Make Tortang Giniling (Step-by-Step)
Step 1: Prepare the giniling
Warm the leftover giniling (about 2 cups) in a pan over medium heat.
If it has sauce, cook until the liquid dries up.
Let it brown a little if you want more flavor, then transfer to a plate.
Step 2: Beat the eggs
Crack 6 eggs, separating the yolks into one bowl and the whites into another.
Season both with a pinch of salt and pepper.
Beat the yolks until smooth and the whites until fluffy to make the omelet light and airy.
Step 3: Combine the eggs
Gently fold the beaten egg whites into the yolks until just combined.
Be careful not to overmix so the eggs stay light and fluffy.
Step 4: Cook the eggs
Place a non-stick pan over medium heat and lightly coat the bottom with oil or butter.
Pour in the eggs, then reduce the heat to medium-low.
Cover and cook for about 5 minutes, without stirring or moving the eggs, until the top is set.
You can make one large omelet or smaller ones; just divide the filling as needed.
Step 5: Add the giniling
Spoon the giniling over one side of the eggs and spread it evenly.
Step 6: Fold and serve
Gently fold the empty half of the omelet over the giniling.
Slide it onto a plate and sprinkle with chives or scallions, if you like.
Serve your tortang giniling with steamed rice or sinangag, with banana ketchup or chili garlic oil on the side.
Cooking Tips
- Whisk the egg whites well for a lighter, fluffier omelet.
- Cook over medium-low heat so the eggs stay soft without browning too quickly.
- Warm the giniling first and cook off any extra sauce to keep the omelet from getting soggy.
- Use a non-stick pan to help prevent the eggs from sticking or tearing.
Recipe FAQs
In Filipino cuisine, torta is an omelet made with eggs and fillings like meat, seafood, or vegetables.
Tortang giniling is a Filipino omelet made with giniling, or ground meat, mixed with eggs. It is usually made with leftover picadillo and served with white rice and banana ketchup.
Giniling, or Filipino picadillo, is a ground meat dish cooked with vegetables like potatoes and carrots. Leftovers are great for making tortang giniling.
More Torta Recipes
- Tortang talong: Grilled eggplant omelet with a soft, creamy texture.
- Tortang sayote: Grated chayote omelet with aromatics. An omelet with grated and aromatics.
- Tortang alimasag: Crab omelet with aromatics and vegetables.
- Tortang dulong: Crispy omelet with dulong, or small silverfish.
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📖 Recipe
Tortang Giniling Recipe
Equipment
- Nonstick pan with a lid
Ingredients
- 6 eggs
- 2 cups leftover giniling or picadillo
- 2 tablespoons oil or butter
- Salt and pepper
Instructions
- Beat egg yolks and whites separately until fluffy, then fold together.
- Pour into an oiled non-stick pan over medium-low heat. Cover and cook until set.
- Spoon giniling over one half.
- Fold the empty half over the filling.
- Serve with rice, banana ketchup, or chili garlic oil.
Notes
- Eggs: For extra fluffy eggs, separate the yolks and whites, then whisk the whites until airy. Season lightly since the filling is already seasoned.
- Giniling or picadillo: Leftovers work well. Cook off any extra sauce before adding to the eggs.
- Whisk the egg whites well for a light, fluffy omelet.
- Cook over medium-low heat so the eggs set gently.
- Warm the giniling and cook off any extra sauce.
- Use a non-stick pan to prevent sticking and tearing.
Angela says
I loved having this for breakfast! Super filling, delicious!
Nora Reyes says
Thank you, Angela! I totally agree with you.
Mike says
This looks so delicious! Can’t tell they’re leftovers..
Nora Rey says
Right? It's amazing what you can do with leftovers, and tortang giniling is a perfect example! It's all about giving those picadillo remnants a delicious second life. 😋🍴