Tortang Corned Beef is one of those easy Filipino dishes that’s perfect for using up any leftovers or switching things up from the usual corned beef recipe. This version has the perfect mix of aromatics, corned beef, and soft potatoes, all fried until the edges turn browned and crisp!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Corned Beef: Go for popular Filipino brands like Palm, Argentina, or Reno.
Potatoes: This is optional, but it’s a popular mix-in in Filipino-style corned beef to make the dish more filling. You can use either yellow or sweet potatoes for this.
Garlic, Onion, Black pepper: Simple aromatics and spices are all we’ll need to add extra flavor and depth to the omelet.
Eggs: This will be our binder to form the omelet.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Saute the onions and garlic until soft and fragrant.
Add in the corned beef, potatoes, water, and black pepper. Cook until the potatoes are soft, then set aside.
Mix in the egg to form a battter. Fry in patties until browned on both sides.
Cooking Tips
Season to taste: Corned beef is already fairly salty, depending on the brand you use. Be sure to taste and season accordingly with more salt, if needed.
Serving suggestions: As with most Filipino tortas (omelets), these are commonly paired with either ketchup or banana ketchup, some vegetables, and a good serving of rice.
FAQs (Frequently Asked Questions)
How do I store leftovers?
These can keep for up to 5 days stored in the refrigerator. To re-heat, simply microwave or heat in the air fryer until fully warmed-through.
Can I use leftover corned beef for this?
Definitely! This is how this dish came to be, as it was a way to use up leftovers from the fridge the next day.
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Corned Beef Omelet Recipe (Tortang Corned Beef)
4
servings10
minutes20
minutes30
minutesTortang Corned Beef is one of those easy Filipino dishes that’s perfect for using up any leftovers or switching things up from the usual corned beef recipe. This version has the perfect mix of aromatics, corned beef, and soft potatoes, all fried until the edges turn browned and crisp!
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Ingredients
1 tablespoon neutral oil, plus 2 tablespoons for frying the omelet
1 small onion, julienned
5 garlic cloves, minced
1 can corned beef (around 340 g)
1/3 cup diced potatoes
1/4 cup water
1/4 teaspoon ground black pepper
3 large eggs
1 green onions, chopped
Directions
- In a medium pan, heat the 1 tablespoon of oil over medium-high. Add in the onions and cook until softened, about 2 minutes. Add in garlic, and cook for another 2 minutes until fragrant.
- Add in the corned beef, potatoes, water, and black pepper. Mix well with a wooden spoon or spatula, and let simmer until the potatoes are soft, about 5 minutes.
- Transfer the corned beef to a separate bowl, and let cool for at least 10 minutes.
- In the bowl, crack in the eggs. Mix well to combine to form a thickened consistency.
- Line a plate with paper towels. Heat the 2 tablespoons of oil over medium-high heat. Portion 1/4 cup of the corned beef mixture and fry for about 2 to 3 minutes per side, or until browned and lightly crisp. Let drain on the paper towel-lined plate. Repeat the step for the remaining corned beef.
- Top with the green onions. Serve with the rice, ketchup, and atchara, if desired.
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