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.
Ginataang Manok also known as chicken stewed in coconut milk has it’s different kinds of versions but this Filipino signature dish is commonly flavored with ginger and fresh coconut milk. Here in Philippines, a traditional approach requires a native hen that usually grown in the yards, in forests or in mountains because it’s much tastier compared to grocery store chickens and adds more flavor to the dish.
Any kind of Filipino dish that has gata (coconut milk) as a main ingredient is called “Ginataan”. In tropical Countries like my home town Philippines, coconuts are common and abundant so we don’t have a problem processing amazing and fresh coconut milk straight from our coconut trees. This is a very common homemade dish and is usually prepared for lunch or dinner with steamed rice.
This is my version of Ginataang Manok (chicken stewed in coconut milk) Filipino Recipe! Enjoy!
1 pc. whole chicken, cut into serving sizes
1 can coconut milk (14 oz.)
2 pcs. medium potatoes, peeled, quartered
5 pcs. thai chili peppers, stemmed, chopped
½ pc. green bell pepper, seeded, cored and sliced into strips
½ pc. red bell pepper, seeded, cored and sliced into strips
2 cloves garlic, peeled, minced
1 pc. onion, peeled, sliced thinly
1 tbsp. fish sauce
½ cup water
¼ cup cooking oil
1 tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Heat oil in a wide skillet over medium heat then add the potatoes and cook, until color turns lightly browned.
Remove the potatoes from pan and drain, preferably on paper towels.
Then add the bell peppers and cook, stir frequently, for 20-30 seconds, remove and drain on paper towels.
Remove excess oil from pan and leave about 2 tablespoons.
Then sauté garlic and onions. Add the chicken and cook, for about 3 to 5 minutes or until lightly browned.
Add fish sauce and cook for 1 to 2 minutes.
Add coconut milk and the chili peppers, bring to a simmer, lower heat, cover, and continue to cook for about 25 minutes or until chicken is cooked and sauce is reduced.
Add the potatoes and cook for about 5-8 minutes or until potatoes are tender and sauce is thickened.
Add the bell peppers and cook for another 2 minutes and season with salt and pepper to taste.
Serve while it’s hot.
Share with your family and friends.Enjoy!
Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!
Chicken Pastel is a creamy and tasty Filipino dish and is serve during special occasions like birthday parties and fiestas. The dish usually consists of diced chicken meat, mushrooms, peas, sausages and carrots in a rich, creamy sauce.
As influenced by Spain’s pastel de pollo, the chicken filling is encased in a flaky pie crust and baked until golden. It’s common practice by Filipinos to serve this pot pie sans the crust but paired with rice instead. Either way, it’s a satisfying meal and mouth-watering dish.
This is my version of Filipino Style Chicken Pastel Recipe! Enjoy!
1 whole medium size chicken, cut into serving pieces
½ cup potatoes, cubed
1 cup vienna sausage, sliced
1 pc. chorizo de bilbao, sliced
2 pcs. hard-boiled eggs, sliced
4 cups red pepper, cut into strips
1 tsp. soy sauce
½ cup green piece
1 tbsp. calamansi juice
3 tbsp. cooking oil
1 tbsp. garlic, minced
2 tbsp. onion, chops
1 pc. bay leaf
4 cups water chestnuts
1 cup water
1-1/2 tsp. salt
4 tsp. pepper
In a big bowl, marinate chicken in soy sauce, calamansi juice, salt and pepper.
In a pan over medium heat, heat oil then sauté the garlic and onions.
Add the chicken and cook until slightly brown.
Add the chorizo de bilbao, bay leaf and the marinade. Stir occasionally.
Add water, potatoes and carrots then simmer until chicken is tender.
Add water chestnut, vienna sausage, mushroom, green piece and red pepper.
Cook until vegetables are tender.
For the White Sauce:
Make white sauce with 2 tbsp butter into pyrex dish.
Place sliced eggs attractively on top of meat mixture.
Cover with crust and brush top with beaten egg yolk.
Make slits on top to let out steam.
Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.
If you’ve a yen for some comfort food nothing is more comforting than this Italian Herb Pot Roast. It’s delicious, filling, and oh so easy to make!
I make this Italian Herb Pot Roast in the crockpot. All you have to do is toss in all the ingredients, including the veggies, set the pot to slow cook, and when you come home your dinner’s ready!
What makes my Italian Herb Pot Roast different from all the other pot roast recipes out there? I add lots of garlic and a bit of Balsamic Vinegar to give it extra flavor. And since you’re throwing everything in the pot it’s really a complete meal. Best of all I use chuck roast, one of the least expensive cuts of meat. This meal isn’t only easy to make, it’s easy on the budget too!
Italian Herb Pot Roast is the perfect comfort food for rainy or snowy days. Served with a loaf of fresh crusty bread or even garlic knots it’s simply a delicious meal the whole family will enjoy!
So the next snowy or rainy day, or just because you feel the need for some good old fashioned comfort food haul out your crockpot and make some Italian Herb Pot Roast. Here’s the recipe!
2-3 Lbs. Chuck Roast
4 Large Potatoes scrubbed clean and cut in quarters
2 Cups Baby Carrots
1 Large Onion cut into large chunks
6 Cloves Garlic finely minced
1 Tbls. Italian Seasoning
1 Tsp. Oregano
1 Tsp. Rosemary
1/2 Tsp. Thyme
2 Cups Beef Broth
1/2 Cup Balsamic Vinegar
Toss all the ingredients into a crock pot.
Stir gently making sure to get some of the liquid on top of the roast.
Chicken Potato Salad Recipe is a yummy and luscious main dish or side dish that is perfect for any Filipino occasions like Christmas, New Year’s Eve, fiestas, birthdays and etc. Making a healthy and attractive main course is way too easy with the Filipino Chicken Potato Salad Recipe. Since it is a quick-fix dish that gets done in a matter of time, feel like an expert in your kitchen.
This recipe is ideal if you are planning to have chicken potato salad for lunch. Simply prepare it in the morning and chill in the fridge in time for lunch. This is my version of Chicken Potato Salad (Filipino Style) Recipe, Enjoy.
½ pound chicken breast or thigh meat, skinless, boneless
4 – 6 pcs. large potatoes
3 pcs. hard boiled eggs, peeled, coarsely chopped
1 pc. medium carrot, peeled and diced
1 cup crushed pineapple, canned or fresh
½ cup ham, cubed
¼ cup sweet pickle relish
1 pc. small onion, peeled and diced
1 cup mayonnaise
¼ cup sweetened condensed milk
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Rinse the potatoes well under cold running water.
Place potatoes in a pot and enough water over medium heat, cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite.
Drain potatoes and allow to cool. Peel and cut into 1-inch cubes.
In a pot, add chicken meat and enough water to cover. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred then set aside.
In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. Remove from water and plunge into an ice bath until completely cool. Drain and set aside.
In a large bowl combine the potatoes, chicken, pineapple, eggs, carrots, pickle relish, onions, ,ham, mayonnaise and sweetened condensed milk.
Gently stir together until evenly distributed.
Season with salt and pepper to taste.
Refrigerate for about 30 minutes to allow flavors to meld.