Tortang Corned Beef (Corned Beef Frittata)

Corned beef, an ordinary canned product you can find in almost any store. What can we do to make it interesting? Well I thought maybe ‘Tortang Corned Beef’ or Corned Beef Frittata. Torta are local terms for dishes that are versions of the Italian frittata.

Ingredients:

5 pcs. Eggs, beaten

1 cup Corned beef

1 ½ cup Potato, cut into thinly into strips.

1 cup Cooking oil for frying the potato shoestrings

¼ cup Grated cheddar cheese

½ tsp. Black pepper powder

5 cloves Garlic, minced

1 pc. Onion, medium thinly sliced

1 tbsp. Cornstarch

1 ½ tbsp. Cooking oil (for cooking the frittata)

1 tsp. Cooking oil (for cooking the corned beef)

1 tsp. Worcestershire sauce

Cooking Instruction:

Heat the 1 cup of cooking oil in a Teflon pan and fry the shoestring potato until it starts to become golden brown. Fish out the cooked potatoes and set aside on top of paper towels to remove excess oil.

In a bowl, beat the eggs and into it, add the black pepper powder and cornstarch. In a saucepan, heat about a teaspoon of oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the corned beef and mix well. Add Worcestershire sauce and cook until the liquid is evaporated to dryness. Toss in this cooked mixture into the beaten eggs and toss in the cooked potatoes too.

Heat 1 ½ tbsp. of the oil in a Teflon frying pan and cook the torta under low flame until the bottom is sufficiently set and the top is not so runny. Flip over the torta or if you are not skilled in flipping frittata, you may get a large sauce and flip on the saucer the torta and slide it back into the hot frying pan to cook the other side. Serve immediately and enjoy with bread. Goes well with your favorite beer or white wine.