You know those lazy Sunday mornings when you peek into your backyard garden and spot those tender okra pods ready for picking? That’s exactly how this recipe came to be in our family.
Growing up in the Philippines, we always had okra growing along our back fence. While most folks know okra from our classic sinigang or ginisa, this Tortang Okra recipe is our family’s favorite way to use up those fresh morning harvests. It turns those backyard vegetables into something a crispy, golden omelette.
It’s simple, homey cooking at its best, and it always reminds me of those morning garden harvests with my Lola.
Why You’ll Love This Recipe
- Unique texture combination – crispy edges with tender okra
- Budget-friendly yet nutritious
- Ready in under 30 minutes
- Perfect for breakfast or ulam (main dish)
- Kid-friendly way to enjoy vegetables
Tortang Okra (Filipino Okra Omelette)
Equipment
- Non-stick pan (kawali) ensures easy flipping and even cooking
- Sharp knife (kutsilyo) for precise okra slicing
- Whisk for smooth egg mixture
- Spatula for flipping the torta
- Cutting board (Sangkalan) for preparing ingredients
- Measuring cups and spoons (Panukat) for accurate portions
Ingredients
- 3 large eggs itlog
- 2 tbsp cornstarch
- 2 tbsp water tubig
- 2 cups okra okra, thinly sliced (manipis na hiwa)
- 2 stalks spring onions dahon ng sibuyas, chopped, white and green parts separated
- 3 cloves garlic bawang, minced (dinikdik)
- Freshly ground black pepper dinurog na paminta
- Salt asin
- Cooking oil mantika
Instructions
- Begin by whisking together 3 large eggs, 2 tablespoons cornstarch, 2 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in a bowl until the mixture is completely smooth. Set this aside.
- Thinly slice 2 cups of fresh okra at an angle. Chop 2 stalks of spring onions, keeping the white and green parts separate. Mince 3 cloves of garlic.
- Heat 2 tablespoons of oil in a non-stick pan over medium heat (350°F/175°C). Add the minced garlic and white parts of spring onions, cooking until fragrant, about 1 minute. Add the sliced okra and stir-fry for 2 minutes. Remove the vegetables from the pan and let them cool slightly.
- Once cooled, gently mix the cooked vegetables into your egg mixture. Add the green parts of spring onions and stir to combine everything evenly.
- Heat 3 tablespoons of fresh oil in your pan over medium-low heat (325°F/165°C). To test if the oil is ready, drop a tiny bit of egg mixture in – it should sizzle gently. For each piece, scoop about 2/3 cup of the mixture into the hot pan. Use your spatula to gently flatten and shape it into a round patty.
- Cook each piece for 3 minutes on the first side, or until golden brown. You’ll know it’s ready to flip when the edges start to look set. Carefully flip and cook for another 3 minutes on the other side.
- Serve immediately while hot and crispy. Pair with banana ketchup or spiced vinegar (suka) for dipping. Each batch of mixture should make 4-6 pieces, depending on your preferred size.
- Note: If cooking multiple pieces, wipe the pan clean with paper towels and add fresh oil between batches to prevent burning and ensure even browning.
Tips from Lola’s Kitchen
- Slice okra thinly at an angle to reduce sliminess
- Pat okra dry after washing to ensure crispier edges
- Don’t overcrowd the pan – cook in batches if needed
- Test oil temperature with a drop of egg mixture – it should sizzle gently
Traditional Serving Suggestions
- Serve hot with banana ketchup or spiced vinegar (suka)
- Pair with garlic rice (sinangag) for breakfast
- Include in lunch boxes with pickled papaya (atchara)
Troubleshooting
- Too slimy? Increase cornstarch to 3 tbsp
- Breaking while flipping? Let cook longer before attempting to flip
- Not crispy? Ensure oil is hot enough before adding mixture
Ingredient Alternatives
- Cornstarch → all-purpose flour
- Spring onions → regular onions
- Fresh okra → frozen (thawed and patted dry)
Storage & Reheating
- Refrigerate up to 3 days in airtight container
- Reheat in pan over medium heat for 2-3 minutes per side
- Not recommended for freezing
Variations
- Tortang Okra at Tinapa (add flaked smoked fish)
- Tortang Okra at Hipon (add chopped shrimp)
- Spicy version (add chopped bird’s eye chili)
FAQs
Q: Why add cornstarch? A: It creates crispier edges and helps bind the mixture. Q: Can I make it ahead? A: Best served fresh, but can be made up to 4 hours ahead. Q: How do I prevent the okra from being too slimy? A: Slice thinly and don’t overcook in the initial stir-fry.
Nutrition
The Story Behind Tortang Okra
In the heart of Filipino home gardens, where vegetables grow in abundance alongside herbs and fruit trees, okra has always held a special place in our daily meals. This humble vegetable, known locally as “okra” or “lady fingers,” thrives in the tropical climate of the Philippines, making it a backyard staple across the archipelago.
While okra traditionally stars in dishes like sinigang (sour soup) and ginisang okra (sautéed okra), the creation of Tortang Okra speaks to the Filipino talent for culinary innovation and resourcefulness. Like many beloved Filipino recipes, this dish emerged from the practice of “recycling” leftover vegetables by transforming them into something entirely new through the addition of eggs – a cooking technique that reflects both practical wisdom and creative ingenuity.
The word “torta” itself comes from Spanish influence, meaning omelette, but Filipinos have made it uniquely their own. In Filipino cuisine, torta has evolved to encompass a wide variety of egg-based dishes, from Tortang Talong (eggplant omelette) to Tortang Giniling (ground meat omelette). What makes Tortang Okra special is its distinctive addition of cornstarch to the egg mixture – a technique that creates the sought-after crispy exterior while maintaining the vegetable’s tender interior.
In many Filipino households, especially in provincial areas where okra grows abundantly, this dish represents the essence of “lutong bahay” (home cooking). It’s often prepared for breakfast or as a simple lunch paired with steamed rice, embodying the Filipino tradition of transforming simple, home-grown ingredients into satisfying meals that bring families together around the table.
Today, as more people discover the versatility and health benefits of okra, this once-humble torta variation is finding its way onto more breakfast tables and into the spotlight of Filipino food blogs and cooking shows. Its growing popularity reflects a broader appreciation for traditional Filipino cooking methods that minimize waste while maximizing flavor and nutrition.
