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.
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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.
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.
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.
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.
Step 4: Whisk 4 eggs, 1 teaspoon fish sauce, a pinch of salt, and ground pepper in a bowl until frothy.
Step 5: Add the grated chayote and sautéed aromatics. Mix until well combined.
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.
Step 7: Working in batches, fry each side for about 3 minutes until nicely browned.
Step 8: Drain them on a wire rack or paper towels.
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.
Recipe FAQs
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.
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 vegetable stir-fried dish with proteins and vegetables like chayote.
- Ginataang Manok with Sayote: Chicken simmered in coconut milk with slices of chayote.
Other vegetable recipes you may like
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📖 Recipe
Tortang Sayote
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.
Lara says
We looks so yummy! Does it taste like tortang talong?
Nora Rey says
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! 😊🍴