Turn your leftover "giniling" or picadillo into a delicious Tortang Giniling for breakfast or brunch. Want fluffier eggs? Just separate the yolks from the whites before whisking. It's an easy step for a great start to your day!
You may also like Tortang Sayote (Chayote Omelet) and Tortang Talong (Eggplant Omelet).
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Ingredients you'll need
Notes and substitutions
- Eggs: The key to super fluffy eggs is separating the yolks from the whites. Whipping the egg whites until they form soft peaks traps air, which lightens the texture. Remember that the filling is already seasoned, so go easy on seasoning the eggs.
- Giniling or Picadillo: Leftovers taste even better the next day, making it great for Tortang Giniling. If there's any sauce, heat it up until it evaporates. For a step-by-step guide on making the filling, you can check out my Filipino Picadillo recipe.
How to make this recipe
Step 1 (Prepare the Leftover Giniling)
In a skillet over medium heat, warm up your leftover giniling. If the mixture has any sauce, continue heating until the liquid evaporates. I personally like it slightly browned to bring out a richer, caramelized flavor. Transfer to a plate and rinse the pan.
Step 2 (Whisk the Eggs)
Crack the eggs, separating the yolks into one bowl and the whites into another. Season both with a pinch of salt and pepper. Whisk the yolks until smooth and the whites until fluffy.
PRO TIP: The fluffier you whisk the egg whites, the more airy and light your omelet will be.
Step 3 (Combine the Eggs)
Gently fold the beaten egg whites into the yolks until fully incorporated.
Step 4 (Cook the Eggs)
Place a non-stick skillet over medium heat and lightly coat the sides and bottom with oil or butter. Pour in the eggs and reduce the heat to medium-low. Cover and cook the eggs undisturbed until the top sets, about 5 minutes.
Note: You can make a small omelet or a large one—simply divide the filling accordingly.
Step 5 (Add the Giniling)
Spread the giniling over half of the eggs.
Step 6 (Fold and Serve)
Gently fold the omelet in half, covering the giniling with the unfilled side. Slide it onto a plate and garnish with chives or scallions.
You can serve your Tortang Giniling with rice and ketchup for a complete meal. Enjoy!
Recipe FAQs
In Filipino cuisine, "torta" is a pan-fried omelet with various ingredients. In Mexican cooking, a "torta" is a hearty sandwich made with a crusty bread roll and various fillings. Meanwhile, "torta" is a layered cake or pie with sweet or savory fillings in Spanish and Italian traditions.
Giniling, or picadillo, is made with ground meat, vegetables like potatoes and carrots, and seasonings like soy sauce and fish sauce. Unlike Mexican Picadillo, which often includes spices like cumin and chili, the Filipino version may consist of raisins and sugar. This versatile dish is perfect for repurposing into meals like Tortang Giniling, a Filipino omelet.
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📖 Recipe
Tortang Giniling (with Fluffy Eggs)
Equipment
- Mixing bowls
- Whisk
- Spatula
- Nonstick skillet with a lid
Ingredients
- 6 eggs (see note)
- 2 cups leftover giniling or picadillo (without sauce) (see note)
- 2 tablespoons oil or butter
- Salt and pepper to taste
Instructions
- Prepare the Leftover Giniling: In a skillet over medium heat, warm up your leftover giniling. If the mixture has any sauce, continue heating until the liquid evaporates. I personally like it slightly browned to bring out a richer, caramelized flavor. Set it aside and rinse the pan.
- Whisk the Eggs: Crack the eggs, separating the yolks into one bowl and the whites into another. Season both with a pinch of salt and pepper. Whisk the yolks until smooth and the whites until fluffy.PRO TIP: The fluffier you whisk the egg whites, the more airy and light your omelet will be.
- Combine the Eggs: Gently fold the beaten egg whites into the yolks until fully incorporated.
- Cook the Eggs: Place a non-stick skillet over medium heat and lightly coat the sides and bottom with oil or butter. Pour in the eggs and reduce the heat to medium-low. Cover and cook the eggs undisturbed until the top sets, about 5 minutes.Note: You can make a small omelet or a large one—simply divide the filling accordingly.
- Add the Giniling: Spread the giniling over half of the eggs.
- Fold and Serve: Gently fold the omelet in half, covering the giniling with the unfilled side. Slide it onto a plate and garnish with chives or scallions. Serve with rice and ketchup for a complete meal. Enjoy your delicious and fluffy Tortang Giniling!
Notes
- Eggs: The key to super fluffy eggs is separating the yolks from the whites. Whipping the egg whites until they form soft peaks traps air, which lightens the texture. Remember that the filling is already seasoned, so go easy on seasoning the eggs.
- Giniling or Picadillo: Leftovers taste even better the next day, making it great for Tortang Giniling. If there's any sauce, heat it up until it evaporates.
Mike
This looks so delicious! Can’t tell they’re leftovers..
Nora Rey
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. 😋🍴