Torta (Filipino Omelette)

DSCF7727 (640x427)I was caught in a deep stupor for almost three weeks. I recently discovered that eating too much of somethings I love can be damaging. And, as that discovery broadens into a life changing moment (as Oprah would always say), so did my diet and nutrition.  Suddenly, my freezer became an isolated war zone; desolate, empty, frigid and bare.

It was the weird sensation I felt three weekends ago when my feet itched and my non-slip shoes and the freezing weather weren’t really the culprit. It must have been the Stewed Pig’s feet, which I ate for three consecutive nights, that triggered that discomfort. My work requires me to stand and to walk for long hours, and any kind of discomfort, specially on the toes, soles of the feet and the entire feet themselves, can be frightening.

I’ve avoided eating pork and beef altogether. My supermarket basket has been replaced by either fish fillets, whole fish, a bunch of fruits and a myriad of Chinese greens, and chicken. I’ve also cut back on salt (Soy Sauces and Bean Sauces included) and switched my grains to brown. Noodles have also become a staple.  It’s an entire recipe booklet folks, and it’s really very challenging.  I only know how to pan-fry whole fish as most Filipinos do, and steamed fish with soy sauce is now forbidden. I’ve set aside partaking on scrumptious beef and pork on an occasional basis now and on a limited amount or portion or  only when I’m on vacation.  I haven’t really had myself checked, but my doctor cleared me last year. I guess I’m due for another check-up anytime soon. I’m sure stress is also a factor, but that’s already woven in the culture and the city where I reside.

I found this recipe online while tapping on the types of food (never foods, please) I have to start eating and indulging myself into.  I haven’t had this in a long time; give or take 25 or so years. I ate Torta prepared by the household help and found hers too dry and plain. I know ketchup would have helped, but that was basically it. It was an omelette with ground meat inside.  Somehow, Torta became a Tortilla Espanola of Spanish descent turned into Filipino with all the pork and garlic cooked in the dish. I’m making it French, perfectly eaten alfresco and with a glass of wine. I turned the eggs into a crepe batter and made a grilled then mashed fresh tomato as condiment seasoned with fresh Thyme.


  • Ground Chicken or Turkey
  • Garlic, minced to a paste
  • Onion, finely chopped
  • Mushrooms, finely chopped
  • Potatoes, boiled and diced
  • Thyme and Thyme Sprigs
  • Compound Butter
  • Olive Oil
  • Paprika (Pimenton Picante)
  • White Wine
  • Chicken stock
  • Cornstarch/flour for coating
  • Lemon Juice
  • Salt & Pepper


  • Whole Wheat flour
  • Eggs
  • Condensed Milk
  • Canola Oil
  • Salt/Pepper

Heat a tablespoon of olive oil on a sauté pan and brown the potatoes. Sprinkle with paprika or pimenton.  Set aside.

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Coat and season the ground chicken with cornstarch and flour.  Add more olive oil in the sauté pan and pan-fry until crisp. Set aside with the potatoes.

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Add another heap of olive oil in the sauté pan and sauté the onion and mushroom. Add some coarsely chopped Thyme followed by the minced garlic and a dab of compound butter. Deglaze with white wine, and dump the browned ground chicken and potatoes into the pan.  Continue stirring and pour a little chicken stock to prevent the meat from drying up. Squeeze some lemon juice and season to taste. Set aside.

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Season a non-stick pan and pour enough crepe/egg batter into the pan. Swirl the pan until the entire pan is covered with the batter mix and cook to low-medium heat. Flip the crepe and cook the other side until  brown spots start to appear. Do about two or three more crepes.

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Spoon a ground chicken mixture in the crepe and fold from both ends to form a roll.  Sprinkle with fresh Thyme (There are several ways of folding a crepe).

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