Ground Pork Omelette (Torta)
A couple of weeks ago a lot of people asked me for the name and the recipe of the photo I uploaded on my FB account. Unfortunately I wasn’t able to give you a name because I made the recipe on-the-fly. Below is the photo I uploaded.
It got me thinking. What is it that I cooked? What can I call it? Then it dawned on me that this recipe was a variation of what I learned from my father – torta or omelette!
When I small I really get excited when my father tells me that he is going make torta. What makes this recipe so exciting is he flips over the pan to cook the other side of the torta. It was scary but exciting nonetheless.
My father told me once that I need to try to master several recipes and cooking techniques, and then make other dishes and recipes from the base recipe and technique. This torta is one of those recipes. The base recipe my father taught me is the ground pork torta or ground pork omelette, and the recipe on the photo is…hmmm, ground pork torta with green peas and grape tomatoes.
I cook torta for my family, and surprisingly my children are always excited as I was whenever I flip over the pan too cook the other side of the torta. My children want one side to be a little burnt for crispiness.
If you are ready, let’s cook!
- Onion, minced
- Ground pork, 1 kilo
- Salt, 1 tsp.
- Pepper, 1 tsp.
- Raisins, 1 cup
- Eggs, 6 pcs.
- Heat pan. Add oil. When the oil is hot, add the minced onions. Sweat the onions for about 5 mins.
- Add the ground pork.
- Add salt and pepper when the ground pork has browned. Mix well.
- Make a well at the center. As the ground pork continues to cook, water, fat and scum also continue to come out of the ground pork. We need the ground pork mixture dry. Making a well at the center forces the liquid to the center of the pan and evaporate.
- Close the well. After 10 – 15 minutes the liquid in the center will clear up and lessen. You can gather the ground pork to the center.
- Mix in the raisins. Simmer for another 5 mins.
- Set aside to cool, 10 – 15 minutes. We don’t want the ground pork mixture to cook the egg so let the ground pork cool a bit.
The next part of the cooking process is the exciting part. It involves flipping the pan, and it takes some practice. Please be careful not to hurt yourself!
- Scramble the eggs in a deep bowl.
- Add the ground pork mixture to the egg and mix.
- Heat pan to medium heat. When the pan is hot, pour in ground pork mixture.
- Cover the pan. One thing I learned is it helps to cover the pan. By covering the pan, steam from the bottom and sides of the pan help cook the top of the torta which makes it firm. This then makes it easier to flip the torta.
- FLIP THE TORTA. This is the exciting part. Please be careful! Make sure that the sides of the torta is not sticking to the pan. Get a plate that is wide enough to cover the lip / width of the pan, and put it on the pan. Pressing firm on the plate, do a quick flip. The torta should drop to your plate. Put the pan back on the stove and slide the torta back to the pan.
- Cook on low heat for another 5 – 8 minutes.
- Flip and serve. Get your serving platter ready. Flip the torta onto the serving platter.
And there you have it! Ground pork torta or ground pork omelette. Slice like a pizza, serve to family, and enjoy!