In this recipe, we use the technique for making a Spanish omelette, but infuse it with Filipino flavors. The traditional Spanish Omelette is called Tortilla de Patatas, or potato omelette.

The potatoes are usually fried with onions in olive oil, then mixed with raw eggs in a bowl. This mixture is then covered, allowing the heat to slightly cook the eggs and coagulate with the potatoes and onions. In this recipe, we substitute the potatoes with garlic rice, add crispy Longganisa filling (Philippine Chorizo), and stir fried tomatoes in fish sauce (a popular Filipino addition to scrambled eggs).

If done right, this omelette should be golden brown on the outside and slightly runny on the inside. Enjoy!

Filipino Omelette Recipe

Filipino Omelette Recipe Serves: 2

Ingredients

  • 3 eggs
  • 3 pieces Longganisa (Garlic or Spicy)
  • 3/4 cup cooked white rice
  • 1 clove garlic, minced
  • 3 medium sized tomatoes, sliced
  • 2 medium sized red onions, sliced
  • 1 tbsp fish sauce (patis)
  • 1 tsp spring onion, finely sliced
  • Oil as needed
  • Salt as needed

Instructions

  1. 1 Crack open 3 whole eggs in a medium sized bowl.
  2. 2 Cut 1 red onion into paper thin slices. Deep fry in oil until golden brown. Set aside.
  3. 3 Cut tomatoes and 1 red onion into 1/4 inch slices.
  4. 4 Stir fry tomatoes and red onion in 1 tbsp of oil and 1 tbsp of fish sauce until tomatoes are almost mushy and onions are translucent. Set aside.
  5. 5 Cut open 3 pieces of garlic or spicy Longganisa (Philippine chorizo). Break it apart and stir fry Longganisa filling until brown and crispy. Set aside.
  6. 6 Heat 1 tbsp of oil and stir fry minced garlic until golden brown. Add 1 tsp of salt.
  7. 7 Add rice and stir fry until rice is fragrant.
  8. 8 Add 3/4 of the crispy Longganisa filling and 3/4 of the stir fried tomatoes and onion to the rice. Stir fry for another minute.
  9. 9 Transfer fried rice to the bowl of eggs, mix well.
  10. 10 Cover with aluminum foil for 15 minutes so eggs will semi-coagulate due to heat from the fried rice.
  11. 11 Heat an 8-inch non-stick pan with a bit of oil on high heat.
  12. 12 Transfer egg and rice mixture to the pan and cook until small bubbles form on top of the omelette.
  13. 13 Get a plate larger than the pan, place on top of the pan and flip so that the uncooked portion of the omelette will be touching the plate once flipped.
  14. 14 Slide the omelette back into the pan and cook for another 30 seconds.
  15. 15 Transfer to a plate and serve with the remaining Longganisa filling, tomato stir fry, and finely sliced spring onions.
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David del Rosario
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