Tortang Corned Beef

Ingredients:

5 cloves garlic, minced
1 large tomato, chopped
1 pc. onion, medium thinly sliced
1 ½ tbsp. Cooking oil (for cooking the torta)
1 tsp. Worcestershire sauce
1 cup corned beef
1 ½ cup cubed potatoes
1 cup cooking oil for sautéing and frying the potato
5 pcs. eggs, beaten
¼ cup cubed quick melt cheese
½ tsp. black pepper

Heat a cup of cooking oil in a pan and fry the potato until it starts to become golden brown. Fish out the cooked potatoes and set aside.

In a bowl, beat the eggs with the black pepper. In a saucepan, heat about a teaspoon of oil and sauté the garlic, onion and tomato. Cook until the garlic is golden brown and the onion starts to caramelize, never mind the tomato, it will disintegrate very well with the oil.. Add the corned beef and mix well. Add Worcestershire sauce and cook until the liquid is evaporated to dryness, add the cooked potatoes too. Set aside again.

Heat 1 ½ tbsp. of the oil in a Teflon frying pan and cook the torta under low flame until the bottom is sufficiently set and the top is not so runny. Toss all the sautéed ingredients into the half side of the torta including the quick-melt cheese. Flip the other side of the omelet to cover the fillings like a half moon sandwich.

Serve it with rice or hot pandesal.