Torta, tortang? I’m still not sure what this is called in Filipino cuisine, but it’s essentially a frittata or omelette usually cooked with ground meat and whatever vegetables you may have on hand. And eggs, of course!
My mom used to make this a lot with eggplant, tortang talong, but I’m making it today with broccoli and mushrooms.
For this version, I’m using 2 green onion, about a handful of broccoli florets, 3 cloves of garlic and 2-3 baby portabella mushrooms. Just like a frittata or omelette, though, use what you have– that’s the whole purpose of these kinds of things!
I’m going to mix this all up with about a pound of ground beef and 6 eggs before cooking.
You can adjust eggs to 8 if you prefer it more eggy.
My ground beef was frozen, so I cooked it in the Instant Pot first.
Chop everything up to your liking. Think about cook time and sizing when modifying ingredients.
In a bowl, mix together all the ingredients including the ground beef and eggs. Add salt and pepper to your taste. Add 1 tsp soy sauce.
You’ll need some sort of pan to do pot in pot cooking. I’m using a springform pan here. Coat in nonstick spray or oil.
Place pan on trivet, add a cup of water to the pot and seal.
Cook on high / manual pressure for 25 minutes.
Allow to natural release for about 5-10 minutes.
Serve with rice or toast!
Filipino Frittata (Torta) with Ground Beef, Mushroom and Broccoli
A Filipino frittata (torta) cooked in the Instant Pot with ground beef, mushroom and broccoli.
- 1/2 to 1 lb ground beef or pork cooked
- 2 green onion sliced
- 3 clove garlic minced
- 2-3 mushroom, button or baby portabella sliced
- handful broccoli florets sliced
- 6-8 eggs
- 1 tsp soy sauce
- olive oil or cooking spray
- salt and pepper to taste
Prepare your ingredients. Slice the green onion, mince the garlic, slice the mushrooms and the broccoli. The ground beef or pork should be cooked first. I cooked mine from frozen and you can see that recipe here.
Add all ingredients to a bowl. Add 6 to 8 eggs, 1 tsp soy sauce, salt and pepper and mix together.
Coat your springform pan in cooking spray or oil.
Add mixture to pan.
Place trivet and 1 cup of water into Instant Pot. Add pan.
Set to sealing and cook on manual / high pressure for 25 minutes.
Allow to naturally release for at least 5-10 minutes.
Quick release and serve with rice or toast.