Authentic Tortang Giniling (Filipino Ground Meat Omelet)
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.
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
- 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
Tried this recipe?Let us know how it was!