Filipino torta is almost always a ground pork, potatoes and egg mixture. In this tortang isda recipe, flaked fish and sweet potatoes are substituted.
Why fish and sweet potatoes? Well, I can pretend and say because fish is much less fatty than pork, and sweet potatoes are healthier than potatoes. You know, ride with the tide and try to catch up with “healthy” food blogs.
But I won’t lie — not even to earn SEO points that drive most bloggers today even if it means being less than authentic. The truth is that we had leftover fried fish and simply reheating them didn’t sound too appetizing. We had also run out of potatoes but we did have beautiful sweet potatoes.
So, that’s the story. It’s still very much the kind of torta that is ubiquitous in the Philippines — a mixture of eggs, protein, carbohydrates and vegetables.
Tortang Isda (Fish Omelette)
- Oven-safe frying pan
- Preheat the oven to 375F with both top and bottom heat on.
- Heat two tablespoons cooking oil in a pan.
- Over high heat, fry the sweet potato cubes until browned along the edges.
- Add the bell peppers, sweet peas, onion and garlic.
- Sprinkle in salt and pepper.
- Cook over medium heat, stirring, until all the onion bits start to turn translucent.
- Add the flaked fish to the vegetables.
- Cook, stirring, until the fish is heated through.
- In a large bowl, beat the eggs with half a teaspoon of salt and two pinches of pepper.
- Add the vegetable and fish mixture and stir to blend.
- Heat the remaining cooking oil in a pan that can go into the oven.
- Spread the fish, vegetables and eggs into the pan.
- Cook over medium heat for about two to three minutes, or until the eggs are firm along the edges.
- Transfer the pan to the oven and cook for 15 to 20 minutes or until the eggs are fully set and the top of the torta is nicely browned in spots.
- Slide the tortang isda onto a plate, cut into portions and serve with rice.
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