Eggs brought up a level! Tortang giniling is tongue-hugging with sautéed ground beef or ground pork, and speckled with colorful veggies from red, yellow, and green bell peppers to purple hues of onion. Healthier, gluten-free, and paleo-friendly, this tortang is a classic in the Philippines making for an all-in-one complete breakfast.
Updated on February 28, 2025
Table of contents
What is Tortang?
This simple, but flavorful Filipino dish can really be enjoyed any time of day, but is best known as a complete breakfast.
I love the transition to being a very likable choice for anyone making specific food choices in their diets. The meat and eggs are extra savory and protein-full, while the veggie combo should not be missed to call this a tortang giniling.
While it could be called an omelet or hash, tortang is Filipino designed.
Omelets are usually the ingredients folded into the egg, directly into the pan. In order for this to be a tortang giniling, the ingredients will be prepared and then beaten eggs will be mixed into a bowl of the cooled ingredients for the best all-in-one dish.
Once the mixture is made, a scoop can begin to lightly pan-fry, like a pancake, and then flip to complete. The result is a chunky, savory, meat & veggie pancake that really sits well on top of steaming rice.
Tortang in a bento lunch box also makes for a satisfying meal to energize and get you through the rest of the workday.
It’s versatile with the ingredients, and I love that it gets a lot of rainbow-colored, fiberlicious veggies in the diet. You can always go more or less with the fillings to suit your diet choices.
Ingredients
Eggs – The base of the dish, binding all ingredients together into a flavorful omelet.
Ground Beef (not the leanest) or Ground Pork Sausage – Adds richness and a juicy, savory bite. 80/20 for the ground beef is a good ratio.
Avocado Oil – Helps sauté the ingredients and gives the omelet a crispy, golden edge. Use a high heat oil.
Red Bell Peppers – Adds sweetness and a pop of color.
Yellow Bell Peppers – Brings mild sweetness.
Green Bell Peppers – Offers a slight bitterness to balance the flavors.
Garlic – Enhances the dish with its aromatic and savory depth.
Red Onion – Provides a mild sweetness and enhances the overall flavor.
Tomato – Adds a bit of tanginess.
Peas or Edamame – Introduces a slight sweetness and a soft bite for added texture.
Dash of Soy Sauce – Deepens the umami flavor and brings balance to the dish.
Salt and Pepper – Enhances and balances all the flavors.
Fish Sauce (Optional) – Gives an umami savory depth; if used, reduce added salt.
Equipment
- large sautée pan
- mini circle pan with small silicone spatula, or another non stick pan with big spatula
- whisk
- 2 bowls
How to and Tips to make Tortang Giniling
How to Flip Tortang Giniling
It’s quite simple and then there’s a bit of technique which you may have to practice a few times. The flipping and sliding part can take a few tries, but then it just becomes second nature. Once you have “the flip” down, you’ll be making this for meal prep anytime.
I think the easiest flip is sliding the “pancake” onto a plate, cooked side down, then flipping back over into the pan (you’ll have to try what suits you best).
I actually love my Japanese style non-stick pan that has small circle sections for eggs and mini-pancakes and work well when I make tortang.
Prepping
Gather and prep your ingredients. Chop very tiny, the red onion, garlic, three colors of bell peppers, tomato, and put aside peas or edamame. Peas are more traditional, and edamame is a variation you can make. My kids don’t like either so I actually omit these most the time. Do as you wish.
Take your ground beef…do not choose the leanest…choose one with a little more fat content for more moistness, and extra chop it up. This will help make it more fine and ground for smaller, yummier morsels that sear on the edges.
For a richer tortang version, use ground pork sausage…mmmm…super sarap! This has a bit more salt and fat content, but is so vibrant with the bell peppers. My kids love sausage and so this ingredient swap is a win with the little ones. I love it too!
Sometimes I go crazy and use spam! With jasmine rice, wow, it’s a weekend affair.
Making Tortang
Now, take a large sauteeing pan and begin aromatizing the garlic and onions with some canola oil, add a few pats of grass-fed salted butter, then add the ground beef.
Let the ground beef sit there, sizzling, and then when seared on one side, quickly add the remainder of the ingredients and a tablespoon of soy sauce, sprinkle well with salt and a little pepper. Toss around in the pan for few minutes, and then remove from heat.
The meat should be cooked (it’s fast because it was so grounded) and the veggies, very colorful and slightly al dente. The veggies should still have a crispness, distinct bright flavor, and be rich in color. Overcooked veggies are going to ruin this recipe, so be on the lookout for the timing.
Remove from heat and place everything in a wide bowl and add some space to do mix by fork-fluffing, to cool down everything faster.
In a separate bowl, whisk-beat your eggs very well, and then add the fluffy mix to the cooled-down meat and veggies mixture. Very gently fold. Use a soft touch when mixing because you want yellow eggs, not brownish eggs that have been overly mixed.
The Circle
The true tortang giniling has a pancake shape, and I don’t know why exactly, but it almost tastes completely different and better when it’s a circle. We eat with our eyes don’t we? So the circle, to me, matters. I also am a big fan of food that doesn’t require utensils. The way to do this is not always easy the first run.
I also love to use a nice nonstick small pancake pan. This already has a shape.
You can also use an egg ring to get that perfect circle shape every time.
Get a little used to sliding a very wide and thin spatula under the egg ring to flip your tortang. If using the small pancake pan, a silicone spatula to slide under the tortang works, but flipping it and having it land back in the same circle takes practice.
If you just want to use a regular small pan, you can slide your tortang, cooked side down, onto a plate, then flip the plate over so the tortang ends back onto the frying pan and finishes cooking.
Be sure to remove your tortang giniling before the pancake gets too brown and dry, because when it rests, it will continue to cook inside. That’s why the small circle pans work well because it keeps the shape, without having to overcook the tortang.
When cooking, cover with a lid to add more heat to the top of the tortang. Flip. Remove from heat the minute the eggs firm up and slide onto a cooling rack or serve directly over jasmine rice.
Questions
Cut all the vegetables beforehand. Store in glass containers so they stay fresh. Use a chopper to speed up the dicing.
Heck yes. Sub the eggs for egg substitute to make it vegan. Use vegan butter.
Absolutely and easily. Use a tablespoon of gluten-free soy sauce instead of regular.
No.
It is best eaten same day. Eggs don’t taste great when reheated.
Yes, all variations are welcome. Try chicken, shrimp, pork, liver, vegetarian meats, etc. This is why this Filipino dish is so hospitable!
How Can I elevate this? What do I serve this with?
- Serve on rice. Serve with other breakfast dishes.
- Elevate with shredded cheese on top while tortang is still hot.
- Serve with ketchup, or Filipino style with banana ketchup.
- Try other ingredients like a little fish sauce, carrots, potatoes, and/or cilantro
- Top with hot sauce or thin sliced Fresno chilis
Rainbow Tortang Giniling: Filipino Beef Pancake Omelette
Equipment
- 1 small pan
Ingredients
- 1 tbsp oil high heat oil such as avocado oil or canola
- 3 tbsp salted butter
- 1 tbsp soy sauce
- 4 oz ground beef or ground pork 80/20 is good
- 1 tsp minced garlic
- ½ cup minced red onion
- ½ cup red tomato about 3 small tomatos from the vine
- ¼ red bell pepper
- ¼ yellow bell pepper
- ¼ green bell pepper
- 2 tbsp peas or edamame
- 6 whole eggs
- salt and pepper
- 2 tbsp scallions garnish
Instructions
- extra chop your raw ground meat prep other ingredients by mincing the garlic and fine chopping all veggies
- Heat up neutral oil in a large pan1 tbsp oil
- Sautee your garlic and when fragrant add the butter.Add onions and ground meat. Spread evenly and let sit and sizzle to brown.3 tbsp salted butter, 1 tsp minced garlic, ½ cup minced red onion, 4 oz ground beef or ground pork
- Once sizzling and browning, add the soy sauce.Add the rest of the veggies for a few minutes till slightly al dente. Remove the mix from heat and transfer to a bowl. Strain any excess juices.1 tbsp soy sauce, ½ cup red tomato, ¼ red bell pepper, ¼ yellow bell pepper, ¼ green bell pepper, 2 tbsp peas or edamame
- In separate bowl, whisk your eggs. Add the beaten eggs to the cooled mixture and very gently fold everything together. Sprinkle salt and pepper into the mix and fold.6 whole eggs, salt and pepper
- In a clean and non stick pan, scoop your mix into your small pan (read post above to see more techniques) and light fry side one. Add some cover with a lid to speed up the tops firming process.Flip and finish side two.Sprinkle with salt and pepper to your liking.2 tbsp scallions
- Serve and enjoy!
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