Tortang Giniling

Tortang Giniling is a popular main dish from the Philippines. Similar to a ground pork omelette with potatoes, it’s excellent with steamed white rice— an absolutely delicious pairing!

Oh! If you like more giniling recipes, you must also try Filipino style picadillo and pork giniling!

Torta means omelette, and giniling means ground meat, so the whole dish is translated into ‘ground meat omelette’ in Filipino. 🙂

One of my favorite dishes growing up in the Philippines, we’ve always served it with ketchup and steamed white rice.

Traditionally made with ground pork, all the ingredients are almost kitchen staples, so you should not have any problems preparing it in your part of the world.

So go ahead and try this tortang giniling recipe — I dare you to stop after eating just one piece! 😉

FOR MORE CLASSIC FILIPINO RECIPES, CHECK OUT THESE POSTS!

Ingredients

Note: The measurements of the ingredients are in the recipe card at the bottom of the post.

• Ground pork – also called ‘minced pork’ in some parts of the world — is absolutely fine with some fat.

• Potatoes – waxy potatoes are great for this dish and chopped into small bits.

• Eggs – medium-sized and beaten.

• Garlic – minced or grated.

• Onion – finely chopped so they disappear when combined with the giniling and potatoes.

• Oil – we typically use canola or sunflower oil; you need this for sautéing and frying the meat.

• Spring onions – also called scallions or green onions.

• Salt and ground black pepper – just use your favorite brand for seasoning.

Preparation

Start making tortang giniling by heating two tablespoons of oil in a pan over medium-high heat.

Once the oil is ready, add the garlic and chopped onion.

Cook until the onion softens.

Add the ground meat.

Cook until the meat is almost cooked — the fat should already be coming out of the giniling.

Season with salt and pepper, and add the potatoes.

Cook for another six to eight minutes.

Remove the pan from heat and let it cool.

Transfer into a mixing bowl and add beaten eggs, green onions, salt, and ground black pepper.

Mix with a fork, and combine everything evenly.

Use the same pan from earlier, pour a tablespoon of oil, and place over medium-high heat.

Once ready, use a quarter cup to scoop some of the mixture and place it in the middle of the pan.

Use the cup to push and flatten the tortang giniling to even the top.

Cook for three to four minutes, then turn it over to cook the other side for about four minutes.

Remove from the pan and place on kitchen paper to absorb excess oil.

Repeat until you finish cooking all the patties.

Transfer your tortang giniling on plates, garnish with more chopped green onions, and serve — enjoy!

Helpful tips on making tortang giniling

• Remember to chop the potatoes into small bits — they should blend with the size of the ground pork.

• Ensure the ground pork and potatoes cool before adding the eggs.

• Feel free to lower the heat when you think the omelette is browning too quickly.

Recipe variation

• Carrots. Some locals add carrots as well, chopped the same size as the potatoes and added at the same time.

• Ground beef. While not traditional, ground beef is sometimes used instead of pork.

• Size. My Mom always cooks it in one batch, so the tortang giniling takes the size of the skillet.

Cooking the other side is tricky; you need a big plate to help you turn it and slide it back into the pan.

So how about it? Give this Filipino favorite a try tonight, and let me know! 

OR GET MORE IDEAS FROM THIS LIST OF DINNER RECIPES AROUND THE WORLD!

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