Tortang giniling (Filipino beef omelets)
Little golden omelets packed with savory beef, potato and tomato, a Filipino breakfast-for-dinner eaten with rice and ketchup.
- 40 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.61 a serving
- 920 calories
- Gluten-free
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- ¾ cup long-grain white rice
- 1 russet potato
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 8 oz 85/15 ground beef
- 4 large eggs
- ¼ cup ketchup
From your pantry
- 1¼ cups water
- ¾ tsp salt, divided
- 2 tbsp vegetable oil, divided
- ¼ tsp black pepper
Each serving has about 920 calories, 43 g protein, 94 g carbs and 41 g fat, and costs about $3.61 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No russet potatoes? Yukon Gold potatoes work.
- No yellow onions? White onions or red onions work.
- No tomatoes? Roma tomatoes work.
- No 85/15 ground beef? 90/10 ground beef works.
Steps
Tap an underlined word for a quick explanation.
the rice until the water runs mostly clear. Put it in a with the water and of salt and over high.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn to low and cook 18 minutes.
Low heatTimer: 18 min
the potato and cut it into tiny ¼-inch . the onion, the garlic and the tomato.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Heat 1 tablespoon oil in a large nonstick over medium and cook the potato 5 minutes, stirring, until tender. Add the onion, garlic and tomato and cook 2 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 7 min
Add the beef, turn the heat to medium-high, and cook 5 to 6 minutes, breaking it up, until no pink is left. Season with ½ teaspoon salt and the pepper, scoop into a bowl, and cool 5 minutes.
Medium-high heatTimer: 5 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Beat the eggs in a large bowl and stir in the beef mixture.
Wipe out the and heat the rest of the oil over medium. Scoop in ½-cup portions of the egg mixture, 2 at a time, and flatten each into a 4-inch round.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Dolly’s tip: Small omelets are much easier to flip than one big one.Cook 2 to 3 minutes per side, until and set all the way through. Repeat with the rest.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 5 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Serve the omelets with the rice and ketchup for dipping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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