Tortang Corned Beef (Filipino Corned Beef Omelet)
Filipino omelet made with leftover ginisang corned beef and eggs, pan-fried until set with lightly crisp edges.
Servings 2
Calories 238kcal
Cost $3-$6
Equipment
- Nonstick or regular frying pan
Ingredients
- 1-2 cups leftover ginisang corned beef
- 4-6 eggs use as many as you like, depending on how eggy you want it
- Black pepper to taste
- Neutral oil for frying
Instructions
- Warm the corned beef in a pan over medium heat until heated through. Let cool slightly.
- In a bowl, beat the eggs and season with salt and pepper (to taste). Add the corned beef and mix just until combined.
- Heat oil in a pan over medium-high heat.
- Pour in the mixture (make one large omelet or smaller ones).
- Cook until the bottom is set and lightly golden, then flip and cook the other side until done.
- Serve hot with rice and ketchup if you like.
Video
Notes
- Ginisang corned beef: Leftover ginisang corned beef works great. No leftovers? Sauté canned corned beef with garlic and onions. Let it cool slightly.
- Eggs: Use as many eggs as you like, depending on how eggy you want the omelet.
Nutrition
Calories: 238kcal | Carbohydrates: 1g | Protein: 19g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 358mg | Sodium: 813mg | Potassium: 289mg | Sugar: 0.3g | Vitamin A: 475IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 2mg