Italian Omelet

Italian Omelet

We call this "torta" in the Philippines. When we have leftover "Giniling" from our last night dinner, I often cook this for breakfast.

What to Prepare:

4 cloves of garlic, crushed

1 medium (50 g) onion, sliced

100 g ground pork or beef

2 medium (300 g) potatoes, cut into strips

1 pouch (130 g) Del Monte Italian Style Spaghetti Sauce

3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt)

1/4 tsp pepper

6 eggs, lightly beaten

2 tbsp chopped green onions or parsley

Start Cooking:

Saute garlic, onion, meat and potatoes in a non-stick casserole.

Cover and cook over low heat for 10 minutes.

Combine Del Monte Spaghetti Sauce, eggs, green onions, salt and pepper mixture.

Stir once.  Cover and continue cooking over low heat for 15 minutes.

Slice into wedges.

Did you know?

To avoid tears in cutting onions, leave them in a refrigerator for a few days before using them. You can also peel and cut them in half under cold running water. Keep under running water for about a minute or let soak in cold water for a time before slicing.