Prepare to savor a culinary gem straight from the heart of Filipino cuisine – the Filipino Beef Omelet, also known as Tortang Giniling. This dish serves up a symphony of flavors and textures that will have you yearning for seconds.
Imagine tender ground beef, sautéed to perfection with aromatic onions, garlic, and juicy tomatoes, forming a savory base for our omelet. But we don’t stop there – a sprinkle of sea salt and ground black pepper enhances the taste, while vibrant green peas add a delightful burst of color and freshness.
As if that’s not enticing enough, we then combine this flavorful beef mixture with lightly beaten eggs, creating a harmonious blend that caters to even the most discerning palate. Cooked until golden in olive oil, each omelet features a crispy exterior and a fluffy, tender interior with every bite.
Whether enjoyed as a hearty breakfast to start your day or as a comforting dinner to unwind after a long day, the Filipino Beef Omelet is a versatile dish that offers endless culinary possibilities. So, gather your ingredients, heat up your skillet, and dive into a culinary adventure celebrating the rich flavors and traditions of Filipino cooking.
Recipe
Serves 4
2 tbsp. olive oil, divided
1 onion, diced
3 cloves garlic, minced
1 tomato, diced
1 lb. ground beef (lean, 5%)
½ tsp. sea salt
¼ tsp. ground black pepper
2.8 oz. green peas
5 eggs, lightly beaten
How to Prepare
Place a large skillet over medium-high heat and add a tablespoon of olive oil. Add the onion and garlic and sauté for 2-3 minutes until soft.
Add the diced tomato to the skillet and continue cooking for 5 minutes, allowing the tomatoes to release their juices.
Incorporate the ground beef into the skillet and sauté until browned, approximately 5-7 minutes. Then season with salt and pepper and mix well. Taste and adjust the seasoning as needed.
Transfer the beef mixture to a medium bowl. Stir in the peas and set aside to cool slightly. Once cooled, fold the beaten eggs into the meat mixture until well combined.
Clean the skillet and heat the remaining tablespoon of olive oil over medium heat, then reduce the heat to medium-low.
Spoon ¼ cup of the egg and beef mixture into the skillet, flattening it to roughly form a 3-4” (8-10cm) patty. Depending on skillet size, you may be able to cook more than one omelet simultaneously, but avoid overcrowding.
Cook the omelet for 2-3 minutes on the first side. If it cooks faster the pan might be too hot; adjust the heat accordingly for subsequent batches.
Flip the omelet over and cook for an additional 1-2 minutes on the second side, or until golden.
Transfer to a paper towel-lined plate to drain and keep warm in a low oven if needed while you finish cooking the remaining batter.
