Tortang sayote is a Filipino omelet made with grated chayote, eggs, and aromatics.
I fried it in small patties so the edges get a little crisp while the middle stays soft.
It's good with rice and ketchup, and takes about 30 minutes to make.
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Ingredients You'll Need
Notes and Substitutions
- Sayote (chayote): It has a mild flavor and turns slightly sweet when cooked. Use the large holes of a box grater, then squeeze out the extra water.
- Peppers: Use ½ bell pepper or 2 small sweet peppers. Chop them finely so they mix evenly with the eggs.
- Fish sauce: It adds a little extra flavor. You can leave it out and adjust the salt instead.
- Oil: Use a neutral oil, such as vegetable, canola, or avocado oil.
How to Make Tortang Sayote
Step 1: Grate and squeeze the sayote
Peel 2 chayote, cut them in half, and remove the seeds with a spoon.
Grate them using the large holes of a box grater.
Place the grated sayote in a strainer and squeeze out as much liquid as you can with your hands.
Too much water will make the egg mixture runny.
Step 2: Cook the aromatics
Heat a little oil in a pan over medium heat.
Add 2 garlic cloves (minced), ½ small onion (finely chopped), and ½ bell pepper (finely chopped). Cook for about 3 minutes, until softened.
Add 1 scallion (sliced) and cook for another minute. Take the pan off the heat and let the mixture cool slightly.
Step 3: Mix with the eggs
In a large bowl, beat 4 eggs, 1 teaspoon fish sauce, a pinch of salt, and ground pepper until well combined and slightly frothy.
Add the grated sayote and cooked garlic, onion, and peppers. Mix well.
Step 4: Fry the patties
Heat about ¼ inch of oil in a skillet over medium-high heat.
To check if the oil is hot enough, add a small drop of the mixture. It should sizzle right away.
Spoon about ½ cup of the mixture into the pan and gently spread it into a patty.
Fry in batches, leaving space between the patties.
Cook for about 3 minutes per side, until golden brown and the egg is set.
Lower the heat if the outside browns before the center cooks through.
Transfer the patties to a wire rack or a plate lined with paper towels.
Serve your tortang sayote warm with ketchup, Sriracha, or sweet chili sauce.
For a classic Filipino meal, serve it with sinangag or java rice.
Recipe FAQs
In Filipino cooking, torta means omelet. Tortang sayote is made with grated chayote, eggs, and aromatics, then fried in small patties. You can also make torta with eggplant (tortang talong) or ground meat (tortang giniling).
No. Grating it into thin shreds helps it cook quickly as the patties fry. Squeeze out the extra water before adding it to the eggs.
The mixture may have too much water, or the patties may need more time before you flip them. Squeeze the grated sayote well and let the bottom set before turning each patty.
More Filipino Dishes with Sayote
- Tinolang manok: Chicken soup with sayote or green papaya, ginger, and leafy greens.
- Ginisang sayote: Sayote sautéed with garlic, onion, and meat or shrimp.
- Chopsuey: A stir-fry with mixed vegetables and your choice of meat or seafood.
- Ginataang manok with sayote: Chicken and sayote cooked in coconut milk.
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📖 Recipe
Tortang Sayote
Equipment
- Box grater
- Strainer
- Pan
Ingredients
- 2 chayote peeled and grated
- 2 garlic cloves minced
- ½ small onion finely chopped
- ½ bell pepper or 2 small sweet peppers finely chopped
- 1 scallion thinly sliced
- 4 eggs
- 1 teaspoon fish sauce
- Salt and pepper to taste
- Neutral oil
Instructions
- Halve the peeled chayote and remove the seeds. Grate using the large holes of a box grater, then squeeze out excess water.
- Heat a little oil in a pan over medium heat. Cook the garlic, onion, and peppers for about 3 minutes, until softened. Add the scallion and cook for another minute. Let cool slightly.
- Beat the eggs with fish sauce, a pinch of salt, and pepper until slightly frothy. Mix in the chayote and cooked aromatics.
- Heat ¼ inch of oil in a pan over medium-high heat. Spoon about ½ cup of the mixture into the pan and spread into a thin patty.
- Fry in batches for about 3 minutes per side, until golden and the egg is set. Lower the heat if browning too quickly. Drain on a wire rack or paper towels. Serve with ketchup.
Notes
- Sayote: Grate using the large holes of a box grater, then squeeze out excess water.
- Peppers: Use ½ bell pepper or 2 small sweet peppers, finely chopped.
- Fish sauce: You can leave it out and adjust the salt.
- Oil: Use vegetable, canola, or avocado 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! 😊🍴