How To Cook Filipino Classic Corned Beef Omelet
Filipino Classic Corned Beef Omelet - Preparing your own Corned Beef Omelet is easy. All you need is to make Corned Beef and Potato Casserole first then the rest of the steps should be a breeze. Just to clarify, we are using canned corned beef for this recipe, not Irish corned beef (which tastes great with cabbage).
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| Filipino Classic Corned Beef Omelet |
I consider Corned Beef Omelet or Tortang Corned Beef as a power breakfast food; it is a complete meal by itself. The fact that it is more than enough to give me energy and keep me full until lunchtime is a good thing. What makes this dish better is that it tastes really good too and can be best eaten with your favorite sides or with rice and bread.
Once you are done in making the Corned Beef and Potato Casserole, all you have to do is beat the eggs and add the salt, pepper, and onion powder. Let the corned beef cool down before you mix it with the beaten eggs. Everything is smooth sailing from here – I use a measuring cup to scoop the mixture and pour it in the frying pan. Simply wait a few minutes for the bottom side of the omelet to completely cook, and then flip the omelet using a spatula to cook the opposite side.
Once you are done in making the Corned Beef and Potato Casserole, all you have to do is beat the eggs and add the salt, pepper, and onion powder. Let the corned beef cool down before you mix it with the beaten eggs. Everything is smooth sailing from here – I use a measuring cup to scoop the mixture and pour it in the frying pan. Simply wait a few minutes for the bottom side of the omelet to completely cook, and then flip the omelet using a spatula to cook the opposite side.
Filipino Classic Corned Beef Omelet Time And Duration
Prep time 5 mins Cook time 10 mins Total time 15 mins
Filipino Classic Corned Beef Omelet Ingredients
- 1 serving Corned Beef and Potato Casserole
- 6 large eggs
- ¼ teaspoon onion powder
- 1/8 teaspoon ground black pepper
- ¼ teaspoon sea salt
- Cooking oil or cooking oil spray
I like to have my corned beef omelet as it is with tomato ketchup as a condiment. You can also make a corned beef omelet sandwich if you prefer.
Try this Corned Beef Omelet
Try this Corned Beef Omelet
Filipino Classic Corned Beef Omelet Steps And Method
- Prepare the corned beef by following the Corned Beef and Potato Casserole recipe. The link is provided in the ingredients section. 1 serving is equal to the exact amount of ingredients provided in the recipe.
- Crack the eggs and place in a large mixing bowl. Add the salt, pepper, and onion powder. Beat the egg well until all the ingredients are well incorporated.
- Pour the Corned beef and potato casserole that you just made to the mixing bowl with the egg mixture. Stir to mix the ingredients. Make sure that the corned beef has cooled down before you execute this step.
- Heat a frying pan. Add 1 tablespoon cooking oil or use a cooking oil spray and spray oil on the pan.
- Scoop around ½ to ¾ cups of the corned beef and egg mixture and pour in the pan. Cook for 3 minutes on medium heat.
- Use a spatula to flip the omelet and cook the other side for 2 to 3 minutes.
- Transfer to a serving plate. Serve.
Omelet Additional Trivia
In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapour trapped within the rapidly cooked egg. Some home cooks add baking powder to produce a fluffier omelette; however, this ingredient is sometimes viewed unfavorably by traditionalists.
Omelet History
The fluffy omelette is a refined version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homeostatic d'oeufs, Olivier de Serres an amelette, Francois Pierre La Varese's Le cuisine Francois (1651) has omelette, and the modern omelette appears in Cuisine bourgeois (1784).
According to the founding legend of the annual giant Easter omelette of Bessie, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessie. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.
The fluffy omelette is a refined version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homeostatic d'oeufs, Olivier de Serres an amelette, Francois Pierre La Varese's Le cuisine Francois (1651) has omelette, and the modern omelette appears in Cuisine bourgeois (1784).
According to the founding legend of the annual giant Easter omelette of Bessie, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessie. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.
Omelet Records
On March 19, 1994, the largest omelette (128.5 m²; 1,383 ft²) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but was subsequently overtaken by another, weighing 2,950 kilograms (6,500 lb), made by the Canadian Lung Association at the Brockville Memorial Centre in Brockville, Ontario, Canada on May 11, 2002. In turn, that record was surpassed on August 11, 2012, by an omelette cooked by the Ferreira do Zêzere City Council in Santarém, Portugal. This record breaking omelette weighed 6,466 kilograms (14,255 lb), and required 145,000 eggs and a 10.3 metre diameter pan. Source: Omelet
On March 19, 1994, the largest omelette (128.5 m²; 1,383 ft²) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but was subsequently overtaken by another, weighing 2,950 kilograms (6,500 lb), made by the Canadian Lung Association at the Brockville Memorial Centre in Brockville, Ontario, Canada on May 11, 2002. In turn, that record was surpassed on August 11, 2012, by an omelette cooked by the Ferreira do Zêzere City Council in Santarém, Portugal. This record breaking omelette weighed 6,466 kilograms (14,255 lb), and required 145,000 eggs and a 10.3 metre diameter pan. Source: Omelet
Source Recipe: Here