Soup bones (which we really can’t live without because we haven’t used bouillon cubes in years) were at a bargain price yesterday. Buy one, take one. I browned one pack in the oven, transferred the bones to a huge pot, threw in aromatics, simmered them to make broth and, after dividing the broth among freezer containers, I discovered that there was enough meat attached to the bones to make an entire dish.
Isn’t that nice? Like free dinner. Well, almost, because I had to add vegetables, eggs and a few other stuff to make a tasty frittata.
Frittata is, of course, what Filipinos know as torta although, except for the eggs and the manner of cooking, frittata covers a wider array of dishes. Or, perhaps, it’s just a mindset because torta can include a gamut of ingredients too — it’s just that we have come to associate it with ground pork.
Well, anything can go into a torta including cabbage. If you’re a Filipino who isn’t comfortable mouthing “frittata”, this is torta.
- 4 tablespoons olive oil divided
- 1 large onion chopped
- 6 cloves garlic minced
- 1 tomato diced
- 1 sprig tarragon leaves only (or about 1 tsp. of dried tarragon leaves)
- 2 cups shredded white cabbage
- 1 and 1/2 cups cooked meat (beef, pork, chicken, lamb… any will work), shredded
- 1 pinch sugar
- 1 teaspoon kalamansi juice or lime or lemon juice
- 4 large eggs
Heat half of the olive oil in a frying pan. Saute the onion, garlic, tomato and tarragon just until fragrant. Add the cabbage, sprinkle with salt and pepper, and cook, stirring occasionally, until the cabbage wilts and the water it has expelled has almost evaporated. Transfer the contents of the pan to a bowl.
Heat the remaining half of the olive oil in the same pan. Add the shredded pork and sprinkle with salt, pepper and sugar. Pour in the kalamansi juice, stir and cook until the meat is camelized and the edges lightly crisp. Transfer the pork to the bowl with the cabbage. Stir. Taste and adjust the seasonings, if needed.
Crack the eggs into the bowl with the cabbage and pork. Stir. Pour everything back into the pan. Cook over low heat, covered, for 10 to 12 minutes or until firm.
Invert the pan onto a plate to release the frittata. Serve hot.