Tortang Sayote

An omelet with whipped eggs, chayote, and aromatics. It is golden brown on the outside, while soft and flavorful inside.

Course Main Course

Cuisine Filipino

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings patties

Calories 223kcal

Cost $4-$6

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.

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.