Tortang Okra (Filipino Okra Omelette)
Tortang Okra is a lesser-known Filipino omelette variety that cleverly transforms fresh okra into a golden-brown breakfast staple. By incorporating cornstarch into beaten eggs and precisely sliced okra, this dish achieves a delicate balance between the vegetable's natural texture and crispy edges. Enhanced with aromatic garlic and spring onions, it represents the Filipino culinary tradition of elevating simple ingredients into satisfying meals.
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 tablespoon cornstarch
- 2 tablespoon 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, ½ teaspoon salt, and ¼ 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 ⅔ 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
Calories: 125kcalCarbohydrates: 8gProtein: 6gFat: 5gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 280mgPotassium: 159mgFiber: 2gSugar: 1gVitamin A: 358IUVitamin C: 12mgCalcium: 45mgIron: 0.4mg
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