In my tortang tilapia entry, reader Felixberto commented, “I’ve been making torta using ligo sardines. Haven’t tried tilapia, With sardines, my torta crumbles… I was wondering, should I put in the veggies first before the fish?” And my response was, “…perhaps the best way is to mix the cooked veggies with the beaten eggs, pour them in the pan, then add the sardines when the eggs are partially set.” I said “perhaps” in my response because it was a theory. I’ve never cooked torta using canned sardines. So, I wanted to put my theory to the test. Guess what? It worked. 
While I put the finishing touches on the first issue of the re-launched newsletter — I am so thrilled that 112 people have signed up since I posted the entry on February 1st — let me tell you about my tortang sardinas at togue (canned sardines and mongo sprout frittata).
The torta was cooked twice — first on the stove top then in the oven — in a small stainless steel frying pan. You can cook this on the stove top using a non-stick pan. My reason for cooking it in the oven was to brown the top. For some tips on cooking torta in the oven, you may refer to an earlier entry.
This recipe is good for two servings.
Ingredients :
1 155-gram (5.5 oz.) can of sardines in natural oil, drained
4 segments of garlic, peeled and finely minced
1 small onion, peeled and thinly sliced
2 tomatoes, diced
2 c. of fresh togue (mongo or mung bean sprouts)
3 eggs, lightly beaten
3-4 tbsps. of cooking oil
salt and pepper
Cooking procedure :
I will start by referring you once again to an earlier entry. I urge you to read it first so you won’t post comments later on that your torta stuck to the bottom of the pan and got ruined as you tried to slide it onto a serving platter.
Open up each fish and cut into half lengthwise. Set aside.
Heat the cooking oil. Saute the garlic, onion and tomatoes for about 30 seconds. Add the togue and cook, stirring, for about 15 seconds. Do not overcook the togue at this point. You don’t want it to expel water — you want it to retain its crisp texture. Turn the heat to low.
Stir the vegetables into the beaten eggs and season with salt and pepper. Pour back into the pan. Arrange the sardines on top, pushing them down lightly. Cook for a minute or just until the eggs start to set. Transfer to a preheated oven (180oC, top heat only) and cook for 5-7 minutes or until the eggs are fully set and the top is lightly browned.
Serve your torta with sweet chili sauce and have a nice meal.
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hi connie, where did you buy your stainless steel pans? ever since i saw your spanish tortilla entry, i’ve been looking for those pans but i couldn’t find any.
i’d love to try the spanish tortilla recipe, as well as this tortang sardinas recipe, but maybe i’ll be using the spanish sardines instead coz we love it spicy
Hi, its been a month now since i last visited your site, whew! i really missed it. I’ll will definitely try cooking this recipe, even though i don’t like sardines!!! i almost had a miscarriage, so i had to stay at home to rest and cooking is the only activity i have. i have already tried the previous recipes you’ve posted. Grabe my inlaws says i cook like a pro hehehe. Tnx…
hello connie! i’m so glad i found this new website. everyday i’ve been checking out http://www.homecookingrocks.com as i’ve always done so for the past year and a half and lately i just couldnt get thru. wala na yung isa? do you have any other food blogs i should know about? i just love reading your articles. they make my day thanks…:smile:
The small frying pan, cynee, i bought in unimart.
delicate pregnancy, loida? when I was pregnant with my first child, I wasn’t even allowed to leave the bedroom except to go to the bathroom.
molly, homecookingrocks.com is still there. i also have homecookingrocks.com and pinoycook.org (forums). But excerpts of all the content in this blog and in homecookingrocks.com appear in homecookingrocks.com.
Hi Connie, I love tortas, easy to make. And your version is much more healthy cooking than mine. Thanks. I will try this next time w/ mung sprout.
Hello connie,
I love tortas too, strechables. thanks for this recipe, will definitely try this one. Have you tried shredded repolyo in place of the togue and a sprinkling of thyme before the eggs set. sarap din.
mrs m
i love this recipe. it does not cost much but it sounds delicious and a complete food. sardines is loaded with protein, calcium and the new craze: omega-3. you’re da best connie. freshly ground pepper really kicks it up a notch.
Hi Connie,
It’s holiday today and am catching up on your blog entries. Since I learned the tuna fritata from you, I’ve experimented on different kinds of torta. Loved the trick of putting it in the oven to cook & brown the top. (My mom used to cook torta with a banana leaf on the pan, so she can turn over. Watching her do it was truly intimidating for a kid like me back then.) Love your blog.
arlene, i used to cook torta with banana leaves too when i was a teenager. learned the trick from my father. non-stick pans make banana leaves unnecessary but i must say that banana leaves do impart a wonderful subtle flavor to torta.