Tortang sardinas at togue (canned sardines and mongo sprout frittata)

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author CASA Veneracion


  • 1 155-gram can sardines in natural oil drained
  • 4 cloves garlic peeled and finely minced
  • 1 small small onion peeled and thinly sliced
  • 2 tomatoes diced
  • 2 cups mung bean sprouts
  • 3 eggs lightly beaten
  • 3 to 4 tablespoons cooking oil
  • salt
  • pepper


  • 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 (180C, 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.