Tortang carne norte

Tinned corned beef fried dry first so the omelette is not greasy.

Beef, Egg. Not vegetarian — contains beef.

Ingredients

• 340 g tinned corned beef
• 4 eggs
• 1 potato, in 5 mm dice
• 1 onion, finely chopped
• 2 spring onions, sliced
• 0.5 teaspoon black pepper
• 3 tablespoons oil

Method

1. FRY THE CORNED BEEF DRY FIRST, in the pan on its own over a high heat, 5 to 6 minutes, breaking it up and letting the fat run out and the shreds catch and brown. Then tip the fat away. Tinned corned beef is about a quarter fat, and folded straight into egg it makes a torta that leaks grease onto the plate.
2. Browning it also fixes the texture. Unfried, it stays in soft pink threads that disappear into the egg; fried, you get crisp brown shreds you can find.
3. Fry the potato dice in 1 tablespoon of oil, 6 minutes, until gold and cooked through. Raw potato will not cook in the time an omelette takes.
4. Onion into the corned beef for the last 2 minutes of its frying.
5. Let the whole lot cool for 5 minutes. Hot filling starts cooking the egg in the bowl.
6. Beat the eggs with the pepper, then fold in the corned beef, potato and spring onion.
7. Heat the remaining oil in a 22 cm pan. Pour it in, spread it level, and leave it on a low heat 5 minutes until set around the edge.
8. Turn it with a plate, 2 minutes on the other side, and serve in wedges with rice.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes