Tortang tilapia (St. Peter’s fish frittata)
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Filed under Fish & seafood; I love eggs!; My recipes; Asian, eggs, Filipino, omelet, tilapia, torta
Ingredients :
3-4 skinless tilapia fillets
2 medium-sized potatoes
1 red bell pepper
1 green bell pepper
1 small carrot
1 medium-sized onion
1 tbsp. of finely minced garlic
3 large eggs, beaten
salt
pepper
3-4 tbsps. of cooking oil
Cooking procedure :
First of all, if you’re not using a non-stick pan, you will need more than 3-4 tbps. of cooking oil. For tips on how to cook a non-greasy fish frittata using an ordinary frying pan, click here.
Cut the fish fillets into 1-inch cubes. Place in a bowl, season with salt and pepper and mix well.
Peel the potatoes and cut into half-inch cubes.
Core the bell pepper and remove the seeds. Chop coarsely. Peel the carrot and chop coarsely as well. Do the same with the onion.
Heat the cooking oil in a non-stick pan. When hot, add the potato cubes and cook until lightly browned. Test a piece for doneness; you definitely do not want them to be soggy. When the potatoes are almost done, add the fish and continue pan-frying for about a minute or just until the fish turns opaque. Don’t worry if the fish does not cook fully at this stage–it will have all the opportunity to get fully cooked after the eggs are poured in.
Next, add the chopped vegetables. Cook, stirring, for about 30 seconds. Season lightly with salt and pepper. Set the heat to medium-low and pour in the beaten eggs. Spread the fish and vegetables to make the surface as even as possible. Cover the frying pan tightly and let the torta cook for about 2 minutes or until the eggs are set and the underside is lightly browned. If you want to brown the “top” side, you may do so. I skipped that part since after inverting the torta on a plate, no one really sees the “top” side. The important thing is that the visible side is nicely browned and the eggs are fully cooked.
My favorite sauce to go with torta is not ketchup but sweet-chili sauce. A lot of brands are available and you’ll find them in most supermarkets.
[tags]fish+recipe, frittata, Filipino+cooking, Pinoy+cooking, torta, cooking+blog, food+blog, Food+and+Drink[/tags]
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[...] crumbles… I was wondering, should I put in the veggies first before the fish?” And my response was, “…perhaps the best way is to mix the cooked veggies with the beaten eggs, pour [...]
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Thanks for the recipe. This sounds so good. I will try it this weekend. We just bought a big bag of frozen tilapia last weekend and this is perfect. For sure my hubby and 4-y/o son will like it.
BTW, I’m in the US and your site has been a good source of recipes especially Filipino dishes and new ones as well. I am always looking forward to each day to read your recipes and articles. Thanks.
Keep up the great work.
Hi Laurel. Hope you and your family enjoy the torta. Next time, I might try it with bangus fillets.
Hello Connie -
I live in Staten Island, NY and I do look forward to visiting your site!
I think you have awesome recipes
Hi…never imagine, we can make a torta tilapia. Many thanks for the great suggections. Lately, having trouble on what to cook with limited budget.
btw, I’ve been looking for your previuos forum. Sorry, bihira din ako mag visit since I’m tied up with my work. Just wondering where it is, been looking for it, its a great forum wherein we can share recipes and ideas.
Take care.
thank you for sharing all these yummy recipes.
have you encountered tilapia na may “liya” or lasang putik or lupa. some of the tilapia in laguna now are like that because of the low level of water from laguna de bay. i’m not sure if tilapia from batangas encounters the same problem. its not poinous i think coz i never heard anybody complain about it. but it affects the taste and the smell of the tilapia while it is frying.
hi naoj12. re “lasang putik” yes, unfortunately. that’s why when i buy tilapia, i make sure its saltwater tilapia.
Dear Connie,
How many people will this (tortang tilapia) recipe serve? What other great dish will go great with it? I’m no cook, but I have to do the job for a community of eight.
Thanks, and hope to hear from you soon.
Gerry
wow, tilapia fillet from walmart, 1 can of mix vegetables, theres a bottled minced garlic in my ref, sprig parley plus batter no cholestrol eggs! voila stateside tortang tilapia…..
I’VE BEEN MAKING TORTA USING LIGO SARDINES. HAVEN’T TRIED TILAPIA. WITH SARDINES, MY TORTA CRUMBLES. MAYBE I NEED MORE EGGS. FISH COOKS REALLY FAST. I WAS WONDERING, SHOULD I PUT IN THE VEGGIES FIRST BEFORE THE FISH? THANKS CONNIE. CAN I USE FROZEN CATFISH?
Gerry, most recipes here are for four, including this one.
felixberto, you can use any fish. with sardines, perhaps the best way is to mix the cooked veggies with the beaten eggs, pour them in the pan, then add the sardines when the eggs are partially set.
I came upon your website/recipe by accident. I was searching for a tilapia recipe, when I came upon your Tortang tilapia recipe. Tried it and I really like it. Perfect and delicious for “baon”, even. Thanks a lot.
BTW, Connie, do you have a published cookbook?
I’d say, it’s time to gather all your Pilipino recipes and publish them in your cookbook. If you already have one tell me where I can buy one.
Thanks
I love your site.. Keep it up.. More power!!!