Dad’s Tortang Giniling From Alvin Cailan
Ingredients
Canola oil
1/2 large yellow onion, finely chopped
4 garlic cloves, minced
1/2 pound ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 large eggs, beaten
1 tablespoon Rufina patis (Filipino fish sauce; available at Asian markets and on Amazon)
5 scallions, thinly sliced
Sriracha or ketchup, for serving
Steamed jasmine rice, for serving
Ingredients
  1. Heat 2 teaspoons oil in a large, deep skillet over medium heat until hot. Add the onion and garlic and cook, stirring often, until the onion is translucent, 5 to 7 minutes. Add the beef and cook, stirring often, until evenly browned, about 8 minutes. Season with the salt and pepper. Drain off and discard any juices and fat from the pan, then transfer the beef mixture to a medium bowl and let cool in the refrigerator for 10 to 15 minutes.
  2. Add the eggs and patis to the bowl and stir to combine. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-low heat until you see the oil ripple, about 1 minute. Using a medium ladle, add 1/2 cup of the egg-beef mixture to the skillet. Let the omelet set for 3 minutes, then sprinkle with 2 teaspoons of the scallions. Flip the omelet and cook for 2 minutes. Transfer to a plate and repeat with the remaining egg-beef mixture and scallions, adding another 1 teaspoon oil to the pan for each omelet.
  3. To serve, stack the omelets on top of each other and cut into 8 layered wedges. Serve with Sriracha or ketchup and rice.
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