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    Home » Vegetable Recipes

    Tortang Sayote Recipe

    Published: Jul 24, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Jump to Recipe Print Recipe

    Tortang Sayote (or chayote omelet) is the Filipino take on an omelet, with fluffy scrambled eggs, grated chayote, and sautéed aromatics. Golden brown and crispy outside, while soft and flavorful inside.

    Tortang Sayote (Chayote Omelet) with a side of ketchup on a plate.
    Jump to:
    • What is Tortang Sayote?
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try other dishes with chayote
    • Other vegetable recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Tortang Sayote?

    In the Philippines, "torta" refers to a type of omelet filled with various ingredients. Tortang Sayote consists of grated chayote combined with aromatics, dipped in eggs, and fried to achieve a crispy exterior with a soft interior.

    Other popular variants include Tortang Talong (eggplant omelet) and Tortang Giniling, which is typically made with Picadillo or ground meat filling. Each variant offers a unique flavor, showcasing the versatility of the Filipino torta.

    Individual ingredients for Tortang Sayote (Chayote Omelet)
    Salt, pepper, fish sauce, and oil are not in the picture.

    Notes and substitutions

    • Chayote: A mild-tasting vegetable that turns soft and slightly sweet when cooked. Grate it finely for quick cooking and tender results, blending beautifully with the other ingredients.
    • Oil: Use a neutral or mild-tasting oil that can withstand high heat. Some examples include vegetable oil, canola oil, avocado oil, or grapeseed oil.

    How to make this recipe

    Step 1: Peel 2 pieces of chayote, then cut them in half and remove the seed using a spoon. Grate them using the large holes of a box grater.

    PRO TIP: Grate the chayote so they soften quickly as the outside crisps up during frying.

    Grating chayote using the large holes of a box grater.

    Step 2: Place the grated chayote on a strainer and squeeze out the excess liquid with your hands.

    PRO TIP: Squeeze out any excess moisture from the grated chayote. Too much moisture can make your mixture watery, which will prevent it from setting properly and achieving that ideal torta texture.

    Squeezing the grated chayote in a strainer over a bowl.

    Step 3: In a skillet, sauté 2 garlic, ½ small onion, and 2 sweet peppers (or ½ bell pepper) over medium heat until softened, about 3 minutes. Add 1 scallion and sauté for another minute. Turn off the heat and set it aside.

    Sauteeing the aromatics in the skillet.

    Step 4: Whisk 4 eggs, 1 teaspoon fish sauce, a pinch of salt, and ground pepper in a bowl until frothy.

    Beating the eggs in a bowl using a whisk.

    Step 5: Add the grated chayote and sautéed aromatics. Mix until well combined.

    Combining the eggs with grated chayote and sauteed aromatics.

    Step 6: Set a skillet over medium-high heat and add about ¼-inch of oil. To check if the oil is hot and ready, dip a wooden spoon handle or a chopstick into the oil – it should steadily bubble. Spread about ½ cup of the mixture on a large spoon or turner, then slide it into the hot oil.

    Added the chayote patties to the oil in the skillet.

    Step 7: Working in batches, fry each side for about 3 minutes until nicely browned.

    Frying the chayote patties in a skillet until nicely browned.

    Step 8: Drain them on a wire rack or paper towels.

    Draining the fried Tortang Sayote (Chayote Omelet) on a wire rack.

    Serve with your favorite dipping sauces like ketchup, Sriracha, or sweet chili sauce. For a classic Filipino meal, serve it with Sinangag or Java Rice.

    Cutting a Tortang Sayote (Chayote Omelet) with Sriracha on a plate.

    Recipe FAQs

    Is torta an omelet?

    Yes, Filipino torta is an omelet or omelette. It is more similar to a frittata or Spanish tortilla rather than the typical Mexican torta, which is a type of sandwich.

    Torta is a pan-fried dish made from beaten eggs mixed with various ingredients like vegetables, meat, or seafood.

    What does chayote taste like?

    Chayote has a mild flavor reminiscent of cucumber and zucchini, with a crisp and crunchy texture when raw. When cooked, it becomes tender with a slightly sweet and nutty taste. Its subtle taste allows it to absorb the flavors of other ingredients.

    Try other dishes with chayote

    • Tinolang Manok: Chicken Tinola is a clear soup with chicken pieces, green papaya or sayote, and chili pepper leaves or malunggay.
    • Ginisang Sayote: Sautéed chayote with aromatics and meat or shrimp.
    • Chopsuey: A stir-fried dish with a medley of meats and vegetables like chayote.
    • Ginataang Manok with Sayote: Chicken simmered in coconut milk with slices of chayote.

    Other vegetable recipes you may like

    • Ginataang Puso ng Saging in a bowl.
      Ginataang Puso ng Saging Recipe
    • Tofu and Mushroom Adobo on a plate.
      Tofu and Mushroom Adobo Recipe
    • Laing with shrimp on a plate.
      Laing Recipe
    • Adobong Talong on a plate.
      Adobong Talong Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Tortang chayote on a plate.

    Tortang Sayote

    An omelet with whipped eggs, chayote, and aromatics. It is golden brown on the outside, while soft and flavorful inside.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 patties
    Calories: 223kcal
    Author: Nora Rey
    Cost: $4-$6

    Equipment

    • Box grater
    • Strainer
    • Skillet

    Ingredients

    • 2 chayote grated (about 3 packed cups) see note
    • 2 garlic minced
    • ½ small onion finely chopped
    • ½ bell pepper or 2 sweet peppers finely chopped
    • 1 scallion sliced; sub: cilantro
    • 4 eggs
    • 1 teaspoon fish sauce
    • Salt and pepper to taste
    • Neutral oil (for sautéing & frying) see note

    Instructions

    • Peel 2 pieces of chayote, then cut them in half and remove the seed using a spoon. Grate them using the large holes of a box grater. Place them on a strainer and squeeze out the excess liquid.
    • In a skillet, sauté garlic, onion, and bell pepper over medium heat until softened, about 3 minutes. Add the scallion and continue sautéing for another minute. Turn off the heat and set it aside.
    • Whisk the eggs, fish sauce, a pinch of salt, and some ground pepper in a bowl until frothy.
    • Add the grated chayote and sautéed aromatics. Mix until well combined.
    • Set a skillet over medium-high heat and add about ¼-inch of oil. To check if the oil is hot and ready, dip a wooden spoon handle or a chopstick into the oil – it should steadily bubble.
    • Spread about ½ cup of the mixture on a large spoon or turner, then slide it into the hot oil.
    • Working in batches, fry each side for about 3 minutes until nicely browned. Drain them on a wire rack or paper towels.
    • Serve with your favorite dipping sauces like ketchup, Sriracha, or sweet chili sauce.

    Notes

    • Chayote: A mild-tasting vegetable that turns soft and slightly sweet when cooked. Grate it for quick cooking and tender results, blending beautifully with the other ingredients.
    • Oil: Use a neutral or mild-tasting oil that can withstand high heat. Some examples include vegetable oil, canola oil, avocado oil, or grapeseed oil.

    Nutrition

    Calories: 223kcalCarbohydrates: 4gProtein: 4gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 109mgSodium: 316mgPotassium: 137mgFiber: 1gSugar: 2gVitamin A: 489IUVitamin C: 17mgCalcium: 30mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Lara

      July 24, 2023 at 9:57 pm

      5 stars
      We looks so yummy! Does it taste like tortang talong?

      Reply
      • Nora Rey

        August 18, 2023 at 7:52 am

        Thank you! While both are torta dishes, they have distinct flavors. Sayote starts off crisp but turns softer when cooked, whereas talong is soft and creamy when cooked. Each brings its own unique taste to the torta, but both are definitely delicious in their own right! 😊🍴

        Reply
    5 from 1 vote

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