Torta is easy enough to whip up after a long day of work or chores, when you want something delicious and satisfying now. Combining eggs with ground meat, fish, crab, or talong (eggplant), torta’s simplicity has made it a staple in Pinoy households.
Bump tortang talong up a notch by cooking it in the style of a Spanish tortilla, a thick omelet made with sliced potatoes and onions. Golden on the outside and filled with smoky eggplant, hearty potatoes, and sweet onions, this dish is perfect to eat at any time of the day. Serve it with aioli for a touch of creaminess, or ensalada for a burst of freshness.
Don’t be scared of the flip
The most difficult part of this recipe is turning the thick tortilla over to cook the other side. But all it takes is a 10% handiwork and 90% confidence!
- Loosen the tortilla: Once the edges of the tortilla lighten and firm up, run a rubber spatula along the sides of the pan to release the edges of the tortilla. The bottom should be completely cooked before you flip. To check, give the pan a little shake; the tortilla should slide around without resistance if the bottom is fully cooked!
- Get a big plate: Place a large plate on top of the pan. It should be at least an inch or so bigger. Hang onto the handle of the pan with your dominant hand, and place your non-dominant hand flat against the bottom of the plate.
- Flip: Quickly, firmly, and with conviction, flip! A moment’s hesitation can break your tortilla. The uncooked side will be runny and your tortilla might tear a little, but that’s okay. Gently slide it back onto the pan and let the bottom cook.
