Tortang Tahong
Tortang Tahong (Mussels Omelet)
This is a mouth-watering version of an omelet. Delicious eaten with garlicky fried rice with lots of tomato ketchup.
Omelet cooks so quickly so all the ingredients should be diced, shelled, sliced, peeled, crushed and of course washed before commencing cooking.
Ingredients:
1 cup of mussels, cooked and removed from the shell
4 tbsp raisins, optional
4 cloves garlic, crushed
1 medium onion, chopped finely
1 medium potato, peeled and cubed
1 large tomato, chopped finely
1/4 cup peas, boiled and drained, optional
2 tbsp vegetable oil
salt and pepper to taste
Method of preparation:
In a large frying pan, preferably non-stick, heat the oil.
Add the onion, garlic and tomato to saute.
Stir in the potatoes and cook for 4-5 minutes.
Add the raisins and peas, if using.
Add the mussels.
When cooked transfer to a container and set aside.
Using the same frying pan, pour the beaten egg. Gently tip the pan from side to side to spread the egg onto the bottom of the pan.
When it starts to set add the mussels.
Remove from the heat, while covering the pan for a minute or two.
Omelet is always best served with tomato sauce.
Enjoy