Dad’s Tortang Giniling From Alvin Cailan
★★★★★
PREP TIME
25 minutes
COOK TIME
50 minutes
SERVES
8
Ingredients
1/2
large yellow onion, finely chopped
4
garlic cloves, minced
1/2 pound
ground beef
1 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
12
large eggs, beaten
1
tablespoon Rufina patis (Filipino fish sauce; available at Asian markets and on Amazon)
5
scallions, thinly sliced
Instructions
- Heat 2 teaspoons oil in a large, deep skillet over medium heat until hot. Add the onion and garlic and cook, stirring often, until the onion is translucent, 5 to 7 minutes. Add the beef and cook, stirring often, until evenly browned, about 8 minutes. Season with the salt and pepper. Drain off and discard any juices and fat from the pan, then transfer the beef mixture to a medium bowl and let cool in the refrigerator for 10 to 15 minutes.
- Add the eggs and patis to the bowl and stir to combine. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-low heat until you see the oil ripple, about 1 minute. Using a medium ladle, add 1/2 cup of the egg-beef mixture to the skillet. Let the omelet set for 3 minutes, then sprinkle with 2 teaspoons of the scallions. Flip the omelet and cook for 2 minutes. Transfer to a plate and repeat with the remaining egg-beef mixture and scallions, adding another 1 teaspoon oil to the pan for each omelet.
- To serve, stack the omelets on top of each other and cut into 8 layered wedges. Serve with Sriracha or ketchup and rice.
