Tortang Giniling Recipe (with Potatoes)

A stack of tortang giniling, highlighting the crunchy, golden edges.

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Tortang Giniling Recipe (with Potatoes)

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Filipino

Servings:

Calories: 133kcal

Author: Neriz

Equipment

Ingredients

2 to 3 tablespoons oil
1 to 2 cloves garlic, minced
1 small onion, finely chopped
250 grams ground pork (about 1/2 pound)
2 small potatoes, chopped into small dice
2 medium eggs, beated
2 to 3 tablespoons spring onions, chopped (plus more for serving)
salt and pepper, to seasson

Instructions

Place a pan over medium-high heat and add two tablespoons of oil.
Once the oil is ready, add the garlic and chopped onion.
Cook until the onion softens, then add the ground meat.
Cook until the meat starts to get tender --- the fat should already be coming out of the ground pork at this point.
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 for a few minutes.
Transfer the mixture into a bowl and add beaten eggs, green onions, salt, and ground black pepper.
Mix and combine everything evenly --- using a fork is great for this step.
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 and continue cooking the other side for about four minutes.
Remove from the pan and place on kitchen paper to absorb excess oil.
Repeat this until you finish cooking the entire mixture.
Transfer your tortang giniling on plates and garnish with more chopped green onions --- serve!

Notes

Cook's Tip #1: Make sure you chop the potatoes into small bits --- they should blend with the size of the ground pork, not stick out.
Cook's Tip #2: Remember to cool the ground pork and potatoes before adding the beaten eggs so you don't end up with cooked eggs in the mix.

Nutrition