Eggplant and Tomato Torta is made with vegetables and fluffy eggs for the perfect breakfast or side dish. Not only is it delicious and nutritious, but it's also easy to make and budget-friendly.
One of my favorite ways to enjoy eggplants is tortang talong. I love to pair it with grilled liempo or fried daing na bangus. But although this classic Filipino vegetable dish is pretty straightforward to prepare, I find turning the omelet a bit cumbersome.
If I am not extra careful maneuvering it from one side to the other and onto the plate, I end up with a royal mess! So, eggplant and tomato frittata to the rescue! It has the delicious flavors you love in our classic torta, but no mad flipping skills involved.
Ingredient notes
- Eggplant- while you can use any aubergine, I prefer the slender Asian or Filipino variety.
- Tomatoes- I like to use Roma tomatoes for their sweet and juicy taste
- Onions- you can substitute red onions for color or shallots
- Eggs- you can whisk with a splash of milk for a fluffier texture
- Oil- for sauteing
- Salt and pepper- seasonings
How to make Eggplant and Tomato Torta
- Prick the eggplant with a fork and roast it on a gas stovetop over a high flame until slightly softened and the skin is evenly charred.
- Allow to cool to touch, peel skin, and gently rinse under cold, running water. Coarsely chop the flesh.
- Saute onions and tomatoes in a pan until softened. Remove from pan and allow to cool.
- Beat eggs in a bowl, add the vegetables, and season with salt and pepper to taste.
- Grease the sides and bottom of a cast iron skillet and pour egg mixture. Cook for about 2 to 3 minutes or until eggs begin to set.
- Transfer to a preheated oven and cook until set. Remove from oven and slice into serving portions.
Cooking tips
- The recipe uses an 8" skillet. If you use a larger pan than directed, adjust the cooking time in the oven to account for the resulting thinness.
- Cook the vegetables and drain well, as their extra moisture could water down the omelet.
- You can finish the frittata in the oven or cook it on the stove by covering the pan and lowering the heat to keep the bottom from burning.
- If you don't have a cast-iron skillet, an oven-proof nonstick pan or baking dish will do.
Frequently Asked Questions
What is the number 1 egg dish in the world?
Taste Atlas ranked Tortang talong as one of the best egg dishes in the world, with a rating of 4.7. It's a simple dish with a short list of ingredients, yet it delivers plenty of comfort flavors.
What is Filipino torta made of?
A Mexican torta is a sandwich consisting of a soft bread roll filled with sliced meats, cheeses, and assorted toppings such as lettuce and tomato. In the Philippines, a torta is an egg omelet typically made with ground meat, small fish like tortang dulong, or roasted vegetables such as eggplant and tomatoes. It can also refer to Cebuana Torta, a small cake popular in the Visayas and Mindanao regions.
How to serve and store
Give this roasted eggplant torta a try. It's a healthy and budget-friendly meal you'll feel good serving the whole family. It's delicious for breakfast or any meal of the day.
Not only is it non-fuss, but also delicious! Pair it with sinangag for a filling breakfast or sandwich in pandesal loaves for a meatless midday snack. The smoky eggplant, juicy tomatoes, and fluffy eggs will surely hit the spot!
Looking for more ways to enjoy roasted eggplants? This eggplant and tomato salad with salted egg makes a great side dish for your favorite grilled meat and seafood!
More egg recipes
Ingredients
- 1 tablespoon oil
- 1 large eggplant
- 1 small onion, sliced thinly
- 1 large tomato, chopped
- 6 eggs, beaten
- salt and pepper to taste
Instructions
- With a knife or fork, prick eggplant and lay directly on the gas stovetop over a high flame. Roast, rotating occasionally with tongs until slightly softened and skin is evenly charred.
- Cool to touch and peel skin. Gently rinse under cold, running water to rid of stray skin and coarsely chop the flesh.
- In a pan over medium heat, heat oil. Add onions and tomatoes and cook until softened. Remove from pan and allow to cool.
- In a bowl, beat eggs. Add roasted eggplant and sauteed onions and tomatoes. Season with salt and pepper to taste and stir to combine.
- Grease sides and bottom of an 8-inch cast-iron or an ovenproof skillet with nonstick cooking spray. Over medium heat, add egg mixture to skillet and gently pat-down
- Cook for about 2 to 3 minutes or until eggs begin to set.
- Remove from the stove and transfer to a 375 F oven. Continue to cook for about 10 minutes or until eggs are set and lightly browned.
- Transfer onto a serving plate and cut into wedges.
Notes
- If using a larger pan than directed, adjust cook time in the oven to account for the resulting thinness.
- Cook the vegetables and drain well as their extra moisture could water down the omelet.
- To ompletely cook on the stove, cover the pan and lower the heat to keep the bottom from burning.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Lea says
I am very much interested to join this because i really dont have a skill in cooking... And i want to learn more..
Lalaine Manalo says
Enjoy the recipes ๐
Frank Danson says
I came cross this nicely illustrated Eggplant and Tomato Torta . What I can tell you is that it was easy to cook, thanks keep up.
Lalaine says
Hi Frank
Thanks ๐