Tortang Giniling Recipe

An omelet with fluffy eggs filled with leftover giniling or picadillo.

Course Breakfast

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 287kcal

Prepare the Leftover Giniling: In a skillet over medium heat, warm up your leftover giniling. If the mixture has any sauce, continue heating until the liquid evaporates. I personally like it slightly browned to bring out a richer, caramelized flavor. Set it aside and rinse the pan.
Whisk the Eggs: Crack the eggs, separating the yolks into one bowl and the whites into another. Season both with a pinch of salt and pepper. Whisk the yolks until smooth and the whites until fluffy.
PRO TIP: The fluffier you whisk the egg whites, the more airy and light your omelet will be.
Combine the Eggs: Gently fold the beaten egg whites into the yolks until fully incorporated.
Cook the Eggs: Place a non-stick skillet over medium heat and lightly coat the sides and bottom with oil or butter. Pour in the eggs and reduce the heat to medium-low. Cover and cook the eggs undisturbed until the top sets, about 5 minutes.
Note: You can make a small omelet or a large one—simply divide the filling accordingly.
Add the Giniling: Spread the giniling over half of the eggs.
Fold and Serve: Gently fold the omelet in half, covering the giniling with the unfilled side. Slide it onto a plate and garnish with chives or scallions.
Serve with rice and ketchup for a complete meal. Enjoy your delicious and fluffy Tortang Giniling!

Eggs: The key to super fluffy eggs is separating the yolks from the whites. Whipping the egg whites until they form soft peaks traps air, which lightens the texture. Remember that the filling is already seasoned, so go easy on seasoning the eggs.
Giniling or Picadillo: Leftovers taste even better the next day, making it great for Tortang Giniling. If there's any sauce, heat it up until it evaporates.