Pinoy torta, re-imagined, with cheese and chilies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 to 3
Author Connie Veneracion


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 100 grams minced fatty bacon
  • 100 grams ground beef
  • 2 tablespoons chopped onion
  • 1/2 teaspoon minced garlic
  • 1 teaspoon tomato paste
  • salt pepper and sugar
  • 1 finger chili very thinly sliced
  • 3 large eggs beaten
  • 1/2 cup shredded cheese (I used Pepper Jack)
  • parsley to garnish


  • Heat the frying pan before anything else -- in fact, even before pouring in the oil. That will prevent anything from sticking to it.
  • When the pan is hot, pour in the olive oil and add the butter. Heat until the butter melts.
  • Add the minced bacon to the pan. Cook over medium heat, with occasional stirring, until no longer pink.
  • Add the ground beef to the bacon. Cook, stirring, until lightly browned.
  • Throw in the chopped onion, minced garlic and tomato paste. Stir to distribute the tomato paste evenly. Season with just enough salt, pepper and sugar to create a good balance.
  • Spread the mixture evenly to cover the entire bottom of the pan.
  • Sprinkle the sliced chili over the meat.
  • Pour in the beaten eggs. Cook until the edges of the torta looks a bit set. Lower the heat, cover the pan and cook just until the center of the torta is set.
  • Turn off the heat. Sprinkle the cheese over the torta. Wait until the cheese melts. Slide the torta onto a plate. Sprinkle with snipped parsley. Serve.