Tortang Sayote (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.
You may want to try Tortang Talong (Eggplant Omelet), Tortang Giniling, and Ginisang Sayote (Sautéed Chayote). For a classic Filipino meal, serve it with Sinangag (Garlic Fried Rice) or Java Rice.
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Ingredients you'll need
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: Grate 2 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.
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.
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.
Other vegetable recipes you may like
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📖 Recipe
Tortang Sayote (Chayote Omelet)
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
- Grate the chayote 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
We looks so yummy! Does it taste like tortang talong?
Nora Rey
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! 😊🍴