What exactly is a “Torta”? It is a cake, pie, pastry, sandwich, Tapas, or omelette? I know it can get confusing. The quick answer is all of the above! What? How can that be? Well it really depends on where you are and what language you’re speaking.
“Torta” is a word derived from latin and means different things is different languages. In Mexico “Torta” refers to a sandwich; in Italy and Portugal it refers to a cake, pie, or pastry; in Spain it can be a cake or pie, or even a Tapas; in the Philippines it’s an omelette. Yup definitely confusing.
For today’s recipe I’ll be using the Filipino definition of Torta, we’ll be making an omelette.
In the Philippines torta refers to an omelette that can be filled with meat, potatoes, or eggplants. It’s made to look sort of like a cake, not the folded omelettes you normally see on the breakfast menus at IHOP or Denny’s.
Filipinos eat torta for any meal, usually with steamed white rice. Growing up we had it for dinner. It’s a basic Filipino comfort food which I make for my family all the time. It’s simple and fast.
Tortas can be made with ground beef or pork or eggplants, but we prefer it with just potatoes and onions. I serve it on meatless Monday’s! Another family favorite is Torta Talong (Eggplant Omelette).
Today I’m going to share my favorite Torta recipe. I love it with rice and dip it in ketchup. Try it, you might just like it!
A quick tip, use a small frying pan to make this torta so you can flip it over without breaking it.
Torta – Filipino Potato Omelette
2 large potatoes – diced
1 small onion – minced
1/2 tsp. garlic – minced
5 Large Eggs – beaten
Salt & Pepper to taste
Oil for frying
Heat about 2 Tbs. of oil
Add diced potatoes and saute until they start to turn golden brown and soften
Add onions, saute until onion are translucent
Add garlic, saute until the potatoes are cooked – stir constantly to keep the potatoes from burning and sticking to the pan, add another Tbs. of oil if needed – don’t let the pan run out of oil
Season with salt & pepper to taste
Add more oil if needed, about another Tbs.
When potatoes are cooked pour beaten eggs into pan, make sure the beaten eggs spread out evenly in the pan and touch the pan edge.
Cook about 3-4 minutes or until the eggs start to dry up
Carefully flip your torta over and cook another 2-3 minutes or until done
Slide onto serving dish and slice into wedges.
Serve hot with your choice of starch and condiments.
Happy Thanksgiving! I know you’ve just finished putting the bird in the oven for today’s big feast. That’s usually how it works at my house, and probably at most of the homes in the country! Anyway, by dinner time I will be so over the turkey dinner and wondering what to make for dinner this weekend. (I’m hoping all the leftovers are gone by then!)
Well I know after Thanksgiving the last thing I want to do is make yet another elaborate meal! I try to stick with something simple without poultry! One of our go to favorites is Chili with Corn Bread. It’s super easy, feeds a crowd, filling, and delicious!
Now I’ve never been a big fan of corn bread, although I must admit it goes great with Chili. But last month we sent my grandson Devon to cooking classes at the community park. On his first day of class he brought home corn bread. I had assumed it was from a mix, you know like that Jiffy corn bread mix you can buy at the grocery store. I’ve made corn bread from that mix, it was barely ok. Maybe that’s why I’m not such a corn bread fan, I’ve never been able to find the perfect one.
Well let me tell you the corn bread Devon made was incredible! No mix for Devon, they made it from scratch! But he didn’t have the recipe. I sent him back the next week to ask for the recipe. They must have had several requests because Devon came home with the printed recipe.
This corn bread is fluffy and light with just enough sweetness. It’s got a more cake like consistency. Oh ya, it’s buttery too!
Now Devon proudly makes this delicious corn bread for our family. We all love it! We serve it with chili, a good fall comfort food when it’s a bit chilly outside! It also goes great with our Sunday barbecues! It will also go beautifully with our Cheesy Chili Mac!
I thought I’d share the recipe with you! I’m sure you’ll love it as much as we do! By the way you can whip this up in less than an hour, and that includes baking time!
2 Sticks butter, melted
1 Cup Sugar
1 Cup Milk
3 Eggs, beaten
2 Cups Bisquick
1/3 Cup Yellow Corn Meal
1/2 Tsp. Baking Soda
Pre-heat oven to 350°
Place milk in large mixing bowl and add melted butter, stir
Add sugar and stir well
Add eggs and stir well
Mix Bisquick, Corn Meal, and Baking soda together
Add dry ingredients to egg mixture and stir until all lumps are dissolved
Have you ever tried Tofu? Tofu, also know is bean curd, is usually made by coagulating soy milk and pressing the curds into soft white blocks.
It was first made during the Chinese Han Dynasty about 2000 years ago! Tofu is prevalent in Asian and West African cuisines, comes in soft, medium, firm, and extra firm blocks, and has a subtle flavor. It is used in both sweet and savory dishes. It is often seasoned or marinated to suit the dish.
Tofu is low in calories and pretty high on protein and Iron. It can also be high in calcium and magnesium depending on what is used to make it.
As I mentioned earlier Tofu is usually made with soy milk, but recently they’ve started making Almond, Egg, Sesame, and Peanut Tofus. I haven’t tried the other varieties, I stick with regular Soy Tofu because it’s the easiest to find and probably the least expensive.
Now having said all that doesn’t it sound like the next best wonder food? I’m not sure about that, but it is a great alternative when you’re on a diet or are watching your fat intake.
I see Tofu as a blank canvas. It’s mostly bland so you can use it in many things to add more protein and calcium. I add it to stir-fries and lumpia (Filipino egg rolls) where it sort of acts as a healthy filler. But every now and then I make it as my main meatless dish or as a side dish. It’s a great addition to grilled meats!
Here is one of my favorite recipes, I call it Fried Tofu with Asian Sauce. You can serve it as a vegan main course with steamed rice or as a side dish. It goes well with Spicy Korean Kalbi Skewers and Salt & Pepper Shrimp! Best of all it’s easy and quick to make!
You can serve it hot or cold! If you want to serve it cold you can make it a few hours ahead of time and chill in the refrigerator. As a side dish I love it cold!
Fried Tofu with Asian Sauce
1 Block Firm Tofu
3 Tbs. Sesame Oil (2 Tbs. for frying, the remaining for the sauce)
1/4 Cup Rice Vinegar (you can find this in Asian Markets, if you can’t you may substitute with Apple Cider Vinegar)
1/4 Cup Soy Sauce
White Sesame Seeds for garnish
Fried Tofu directions:
Cut the block of Tofu into 1″ Cubes
Heat 2 Tbs. Sesame Oil
Fry Cubes in hot oil until all sides are slightly brown. Watch closely as it fries and turn gently stir cubes so that all sides brown.
Place in serving dish.
Stir together vinegar, soy sauce, and remaining sesame oil.
The other day I was looking for something easy to whip up to add to our Sunday night barbecue. I usually make garlic knots but didn’t have any frozen bread dough. I didn’t want to make a grocery run so I hunted around the kitchen to see what I could come up with. Well, I found a box of frozen puff pastry in the freezer and some shredded cheeses. That’s when I decided I’d make Cheese Straws!
These Cheese Straws are super simple to make and require just a few ingredients. Best of all they are too yummy!
For our Sunday night barbecue I served Cheese Straws instead of dinner rolls, the family loved them. But you can have them as a snack too! Because they’re made with puff pastry they’re light, buttery, and flaky!
Here’s how you make them!
makes 16 pieces
Pre-Heat over to 425°
1 Pkg. Frozen Puff Pastry sheets Thawed- each package comes with 2 sheets
1/2 Cup Melted Butter
1 Tbs. Garlic Powder
1/2 Cup Shredded Cheddar Cheese
1/3 Cup Shredded Parmesan Cheese
1 Egg Beaten
Melt butter and stir in Garlic Powder
Toss together cheeses
Unfold one sheet of puff pastry and brush with butter mixture
Evenly distribute 1/4 of cheese mixture on half of the pastry sheet
Fold pastry sheet in half over the cheese and brush with butter
Evenly distribute another 1/4 of cheese mixture on the top – lightly press cheese into the pastry dough to keep it in place
Using a sharp knife or pizza cutter cut the pastry sheet into 8 strips
Take the first strip in twist it a couple of times
Place twisted strip on parchment covered baking sheet
Repeat with the rest of the strips
Repeat this whole process with the other sheet of puff pastry
Brush beaten egg over all the strips°
Place twists in the PRE-HEATED oven and bake for about 20-25 minutes or until golden brown.