Pork and Potato Omelet (Tortang Giniling)
A quick and easy weekday meal that’s kid-friendly, flavorful and very filling.
- 1 lb ground pork
- 2 Yukon gold potatoes peeled and cut into small cubes
- 1 small onion finely chopped
- 2 spring onions thinly sliced
- ½ teaspoon garlic powder
- 5 - 6 eggs well beaten
- 2 tablespoons cornstarch
- Salt to taste
- Ground black pepper to taste
- 2 tablespoons canola oil for sauteing
- Canola oil for frying omelet
Heat a large pan and drizzle some oil. Saute onions for a minute then add the pork. Season with garlic powder and a couple pinches of salt and ground black pepper. Cook (while stirring to break it apart) until no longer pink and meat juices evaporate.
Put the potatoes in, add a tablespoon of water and cook until potatoes are tender (but not breaking apart). Turn the heat off and add the spring onions. Set aside to cool slightly.
Heat a big frying pan and add about ¼ inch (high) canola oil.
Beat the eggs in a large bowl and season with ¼ teaspoon salt and some ground black pepper. Add in the slightly cooled meat mixture and cornstarch and mix well to combine.
Using a ¼ cup measure, scoop and fry in heated oil (in batches) until golden brown on both sides (about 2 mins per side). Drain on layers of paper towels and serve with sweet chili sauce or ketchup.