Authentic Tortang Giniling (Filipino Ground Meat Omelet)

Tortang Giniling stands out as one of the most versatile and rewarding recipes in Filipino cuisine. This humble ground meat omelet, while simple in its ingredients, carries the essence of Filipino home cooking: transforming everyday ingredients into something truly special.

It was my mother's clever solution to making any ground meat dish more appealing, and now it's become my own family's most requested breakfast. What makes this tortang giniling recipe particularly special is its perfect balance of practicality and comfort, it's economical, quick to prepare, and consistently delicious.

Whether you're cooking for a busy weekday breakfast or looking to elevate leftover ground meat, this recipe delivers restaurant-worthy results with minimal effort. The key lies in the technique of incorporating the sautéed meat directly into the eggs, creating a harmonious blend of flavors that's distinctly Filipino.

Follow along as I share my tested tips and techniques for creating the perfect Tortang Giniling that would make any Lola proud.

What is Tortang Giniling?

Tortang Giniling is a classic Filipino ground meat omelet where seasoned meat is mixed directly into beaten eggs rather than used as a filling. Unlike Western-style omelets, this dish incorporates sautéed ground pork or beef with garlic, onions, tomatoes, and bell peppers into the egg mixture before pan-frying, creating a hearty, protein-rich meal that's equally suited for breakfast tables and lunch boxes. The result is a golden-brown disc that's crispy on the outside, tender inside, and traditionally served with garlic rice and banana ketchup.

Why You'll Love This Recipe

• Perfect balance of protein and vegetables in one dish
• Budget-friendly yet satisfying meal
• Versatile recipe that works for breakfast, lunch, or dinner
• Make-ahead friendly for busy weekdays
• Kid-approved comfort food
• Authentic Filipino flavors

Ingredients

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• ¾ lb ground pork or beef
• 6 large eggs
• 1 medium onion, finely diced
• 2 medium tomatoes, diced
• 4 cloves garlic, minced
• 1 small green bell pepper, minced
• 1 small red bell pepper, minced
• ½ cup frozen green peas
• 1 ½ teaspoons salt
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil

Equipment

• Large non-stick frying pan (kawali) - Essential for easy flipping and even cooking
• Wooden spatula (sandok) - For sautéing and gentle stirring without scratching your pan
• Wide turner/flipper - Provides proper support when flipping the torta to prevent breaking
• Large mixing bowl - For thoroughly combining meat mixture with eggs
• Cutting board and knife - For precise vegetable preparation
• Measuring spoons and cups - For accurate ingredient measurements
• Whisk - Creates air in the eggs for a fluffier texture

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How To Make

1. Begin by preparing all the ingredients: Finely dice one medium onion, mince four cloves of garlic, dice two medium tomatoes, and mince both green and red bell peppers. Measure out ½ cup frozen green peas.
2. Heat a large frying pan over medium heat (180°C/350°F). Add 2 tablespoons of cooking oil. Once hot, sauté the minced garlic until fragrant, about 30 seconds. Add the diced onions and cook until translucent, 2-3 minutes. Add tomatoes and cook until softened, another 2-3 minutes.
3. Add ¾ pound ground pork or beef to the pan, breaking up any lumps with a wooden spoon. Cook for about 10 minutes or until meat is browned. Mix in the bell peppers and peas, cooking for an additional 3 minutes. Season with 1½ teaspoons salt and ¼ teaspoon ground black pepper. Transfer the meat mixture to a bowl and let cool to room temperature.
4. In a separate large bowl, thoroughly beat 6 eggs. Once the meat mixture has cooled, combine it with the beaten eggs, mixing well to ensure even distribution.
5. Heat a clean non-stick pan over medium heat (170°C/340°F). Add the remaining tablespoon of oil. Pour one-third of the mixture into the pan, spreading it evenly. Cook for 3-4 minutes until the bottom is golden brown.
6. Carefully flip the torta and cook the other side for 2-3 minutes until golden brown. Repeat this process with the remaining mixture to make two more tortas.
7. Serve hot with garlic fried rice and banana ketchup or Filipino vinegar.

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Tips from Lola's Kitchen

• Cool the meat mixture completely before adding eggs to prevent curdling and ensure proper binding
• Use a plate to assist with flipping if you're new to making torta - slide the partially cooked omelet onto a plate, then invert it back into the pan
• Beat eggs very well for several minutes to incorporate air for a fluffier texture
• Make smaller tortas for easier flipping and better portion control
• Pat vegetables dry after washing to prevent excess moisture in your omelet
• Don't rush the cooking process - proper browning adds flavor and ensures the eggs are fully cooked
• Adjust heat as needed - if your pan starts smoking, lower the temperature

Substitutions

• Meat options: Ground chicken or turkey work well as lighter alternatives to pork or beef
• Egg alternatives: Quail eggs can be used instead of chicken eggs (use 18-20)
• Vegetable swaps: Carrots instead of bell peppers for added sweetness
• Time-saving option: Frozen mixed vegetables instead of chopping individual vegetables
• Flavor boost: Spring onions instead of regular onions for a brighter flavor
• Gluten-free: This recipe is naturally gluten-free as written

Troubleshooting

• Omelet breaks when flipping:
  • Use a smaller pan for a thicker, more stable torta
  • Ensure adequate oil to prevent sticking
  • Let bottom set completely before attempting to flip
  • Check that eggs and meat mixture are well combined
• Mixture too wet:
  • Drain excess liquid from vegetables before mixing
  • Cook meat mixture longer to evaporate moisture
  • Let meat mixture cool completely before adding eggs
  • Use room temperature eggs for better binding
• Uneven cooking:
  • Distribute mixture evenly in the pan
  • Rotate pan occasionally for consistent heat exposure
  • Use the right sized pan for the amount of mixture
• Bland flavor:
  • Season meat adequately while cooking
  • Don't skimp on garlic and onions
  • Consider adding a dash of fish sauce for umami

Storage & Reheating

• Refrigeration: Store in an airtight container for up to 3 days
• Freezing: Wrap individual portions in plastic wrap, then foil, and freeze for up to 1 month
• Pan reheating: 2-3 minutes per side over medium heat for best texture
• Microwave: 30-45 seconds per piece (though texture will be softer)
• Toaster oven: 5 minutes at 350°F for a crispy exterior
• Meal prep: Make a large batch and portion for quick weekday meals

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FAQ

Related

Looking for other recipes like this? Try these:

Authentic Tortang Giniling (Filipino Ground Meat Omelet)

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Tortang Giniling is a classic Filipino ground meat omelet where seasoned meat is mixed directly into beaten eggs rather than used as a filling. Unlike Western-style omelets, this dish incorporates sautéed ground pork or beef with garlic, onions, tomatoes, and bell peppers into the egg mixture before pan-frying, creating a hearty, protein-rich meal that's equally suited for breakfast tables and lunch boxes. The result is a golden-brown disc that's crispy on the outside, tender inside, and traditionally served with garlic rice and banana ketchup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast, Main Course

Cuisine Filipino

Servings 5

Calories 230 kcal

Difficulty Easy

Equipment

• Large non-stick frying pan (kawali) Essential for easy flipping
• Wooden spatula (sandok) For sautéing and gentle stirring
• Wide turner/flipper Helps with flipping the torta
• Large mixing bowl For combining ingredients
• Cutting board and knife For preparing vegetables
• Measuring spoons and cups (panukat) For accurate measuring
• Whisk For beating eggs thoroughly

Ingredients

 

1x2x3x

• ¾ lb ground pork or beef giniling na karne
• 6 large eggs itlog
• 1 medium onion finely diced (sibuyas)
• 2 medium tomatoes diced (kamatis)
• 4 cloves garlic minced (bawang)
• 1 small green bell pepper minced (berdeng bell pepper)
• 1 small red bell pepper minced (pulang bell pepper)
• ½ cup frozen green peas gisantes
• 1 ½ teaspoons salt asin
• ¼ teaspoon ground black pepper paminta
• 3 tablespoons cooking oil mantika

Instructions

 

• Begin by preparing all the ingredients: Finely dice one medium onion (sibuyas), mince four cloves of garlic (bawang), dice two medium tomatoes (kamatis), and mince both green and red bell peppers. Measure out ½ cup frozen green peas (gisantes).
• Heat a large frying pan (kawali) over medium heat (180°C/350°F). Add 2 tablespoons of cooking oil (mantika). Once hot, sauté the minced garlic until fragrant (igisa ang bawang hanggang mabango), about 30 seconds. Add the diced onions and cook until translucent, 2-3 minutes. Add tomatoes and cook until softened (lutuin hanggang lumambot), another 2-3 minutes.
• Add ¾ pound ground pork or beef (giniling na karne) to the pan, breaking up any lumps with a wooden spoon (sandok). Cook for about 10 minutes or until meat is browned (lutuin hanggang maging kulay brown). Mix in the bell peppers and peas, cooking for an additional 3 minutes. Season with 1½ teaspoons salt (asin) and ¼ teaspoon ground black pepper (paminta). Transfer the meat mixture to a bowl and let cool to room temperature (palamigin sa room temperature).
• In a separate large bowl, thoroughly beat 6 eggs (itlog). Once the meat mixture has cooled, combine it with the beaten eggs, mixing well to ensure even distribution (paghaluin ng mabuti).
• Heat a clean non-stick pan over medium heat (170°C/340°F). Add the remaining tablespoon of oil. Pour one-third of the mixture into the pan, spreading it evenly (ibuhos at ikalat ng pantay). Cook for 3-4 minutes until the bottom is golden brown (lutuin hanggang maging golden brown ang ilalim).
• Carefully flip the torta and cook the other side for 2-3 minutes until golden brown. Repeat this process with the remaining mixture to make two more tortas.
• Serve hot (ihain habang mainit pa) with garlic fried rice (sinangag) and banana ketchup or Filipino vinegar (suka).

Tips from Lola's Kitchen

• Always let the meat mixture cool before adding eggs to prevent curdling
• Use a plate to assist with flipping if needed
• Beat eggs very well for a fluffier texture
• Don't overcrowd the pan - smaller tortas are easier to flip
• Pat vegetables dry before mixing to prevent watery omelet

 

Nutrition

Calories: 230kcalCarbohydrates: 8gProtein: 23gFat: 22gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 2mgSodium: 580mgPotassium: 33mgFiber: 2gSugar: 0.02gVitamin A: 3IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg

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The Story Behind Tortang Giniling (Filipino Ground Meat Omelet)

Tortang Giniling emerged from the Filipino tradition of transforming humble ingredients into satisfying meals, a cooking philosophy deeply rooted in the country's history of resourcefulness. The word "torta" comes from Spanish influence, meaning omelet, while "giniling" is the Tagalog word for ground meat – a perfect example of how Filipino cuisine often blends colonial influences with local cooking methods.

In post-war Philippines, when meat became more accessible to everyday households, creative home cooks began incorporating ground meat into egg dishes to make proteins stretch further for large families. This practical approach to cooking helped establish Tortang Giniling as a staple in Filipino households, particularly during the economic challenges of the 1960s and 1970s.

The dish also reflects the Filipino "almusal" (breakfast) culture, where protein-rich, filling meals are essential to fuel long workdays. Unlike Western omelets that treat eggs as a wrapper for fillings, Tortang Giniling's signature technique of mixing meat directly into eggs showcases the Filipino approach to creating dishes where ingredients become more than the sum of their parts.

Today, Tortang Giniling remains a beloved comfort food across the Philippines, from busy Manila kitchens to provincial homes. Its enduring popularity stems from both its practicality – using readily available ingredients – and its ability to transform leftover giniling into a new, exciting dish. Every region has its own twist, with some areas adding potatoes or carrots, while others incorporate local vegetables like malunggay (moringa) or kalabasa (squash).

What makes this dish particularly special in Filipino culinary heritage is its role in "baon" culture – packed lunches that parents lovingly prepare for their children's school days. The sturdy nature of Tortang Giniling makes it perfect for transport, and its familiar flavors provide a comforting taste of home during busy days.