If you’re stuck with some leftover fish, torta is a quick, easy, and cheap way to use it up. This version uses galunggong, giving it a salty, craveable quality.
Tortang talong and giniling are more common iterations of the Filipino omelet, but did you know that you can use fish as well? When you’re cooking for a family you’ll often have leftovers, like two or three pieces of fried galunggong (or any other fish) that you served on the side of a vegetable dish, just sitting on your dining table. Or maybe you still have a few pieces left in an ice cream tub, in an almost-forgotten corner of your freezer.
Don’t throw it out. Shred it up, add some eggs, and fry it until it’s nice and crispy. Serve with green onions and chili oil (or crisps) if you like a bit of heat, and we promise this dish will soon become a staple in your kitchen.
Prepare fish: Remove bones and flake up galunggong into small pieces with a fork or clean hands. Set aside.
Whisk eggs: In a separate bowl, beat the eggs. Add salt and pepper to taste, and whisk thoroughly.
Fry torta: Heat oil in a small pan over medium heat. Add galunggong and fry it up until brown and crispy. Add in the garlic and green onions. Cook aromatics, stirring frequently, until fragrant. Pour in the beaten eggs and stir gently to create soft curds. Then, tilt the pan slightly from one side to another so the eggs cover the bottom of the pan completely. Allow the eggs to set for a few minutes, getting the underside brown. Then, flip with a spatula.
Finish it up: Cook the other side of the torta until set. Transfer to a plate and garnish with chili crisp or chili oil. Top with sliced green onions and serve hot.
