{"id":16586,"date":"2014-08-11T13:27:51","date_gmt":"2014-08-11T11:27:51","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=16586"},"modified":"2014-08-12T18:17:29","modified_gmt":"2014-08-12T16:17:29","slug":"filipino-tortang-inspired-omelette-with-ground-meat","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=16586","title":{"rendered":"Filipino “Torta” – Inspired Omelette with Ground Meat"},"content":{"rendered":"

\"fil_omelettepp\"Several years ago, on Wok with Ray<\/a>, I saw a dish called “torta”<\/a>. Ground\u00a0meat in an omelette seemed both an ingenious and appetising\u00a0idea, so I planned to prepare torta and\u00a0still wonder why it took me so long… Last weekend, after a previous night’s\u00a0korokke<\/a>\u00a0dinner, I was left with some fried ground\u00a0beef. When I started to wonder how to use it, I had an instant flash of\u00a0Ray’s beautiful torta. My\u00a0Sunday lunch\u00a0was ready in ten\u00a0minutes and it was one of the best leftover dishes I have ever had in my life.<\/p>\n

First of all, I must warn you I have substantially modified the recipe, for example omitting\u00a0the potatoes and coriander. Moreover, instead of making smaller portions like Ray’s, I made one bigger omelette which filled the whole surface of my small pan. Then, I added my own touches just before serving: I sprinkled the omelette with a big amount of chives, toasted sesame seeds\u00a0and,\u00a0finally, I\u00a0splashed some of\u00a0my homemade ketchup and seasoned it with chilli oil.\u00a0Even though the outcome of my transformed version was excellent, it is not the genuine torta, so check Ray’s blog\u00a0to see the real\u00a0recipe\u00a0and to discover all the fascinating\u00a0Filipino dishes and fantastic\u00a0photographs I have been admiring for years on\u00a0Wok with Ray<\/a>.\u00a0<\/span>Thank you so much, Ray, for this fantastic recipe! (UPDATE: And thank you so much for correcting my error!)<\/p>\n

TIPS: Ray used here turkey meat and I used beef. I’m sure any minced\u00a0meat would be ok.<\/p>\n

Preparation: about\u00a010 minutes<\/em><\/p>\n

Ingredients (serves one):<\/em><\/p>\n

1 tablespoon oil<\/em><\/p>\n

2 eggs<\/em><\/p>\n

ground, fried and seasoned meat (about 100 g when raw)<\/em><\/p>\n

chives or green onion<\/em><\/p>\n

chilli oil<\/em><\/p>\n

toasted sesame seeds<\/em><\/p>\n

(salt\/pepper)<\/em><\/p>\n

(ketchup, any other tomato-based sauce)<\/em><\/p>\n

With a fork beat the eggs slightly in a bowl.<\/p>\n

Add the cold and fried ground\u00a0meat.<\/p>\n

Season with salt and pepper, if needed (it depends on how well the meat has been seasoned).<\/p>\n

Heat the oil in a small frying pan.<\/p>\n

Pour the omelette into the pan and fry it on both sides on low heat (it’s very easy to burn).<\/p>\n

I always cover the pan with a lid when making an omelette and I advise it here too. This way the upper part will also cook a bit before you turn the omelette.<\/p>\n

Finally, when the omelette is set well enough to be turned, turn it and fry on the second side for 30 seconds.<\/p>\n

Serve with chives, a sauce of your choice and toasted sesame seeds. (If you like chilli oil, I strongly advise it; it was perfect with this omelette).<\/p>\n","protected":false},"excerpt":{"rendered":"

Several years ago, on Wok with Ray, I saw a dish called “torta”. Ground\u00a0meat in an omelette seemed both an ingenious and appetising\u00a0idea, so I…<\/p>\n","protected":false},"author":1,"featured_media":16605,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[186,185,77,196,184,125,85,22],"tags":[45],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16586"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16586"}],"version-history":[{"count":24,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16586\/revisions"}],"predecessor-version":[{"id":16633,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16586\/revisions\/16633"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/16605"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16586"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}