Tortang Giniling

Method

1. Cut the vegetables very small so they cook evenly and do not tear the omelettes. Beat the eggs with the salt and pepper in a large bowl; set aside while cooking the meat filling. Use a 24–26 cm non-stick frying pan and a wide thin spatula.
2. Heat 1 tablespoon oil over medium heat. Soften the onion for 3 minutes, add garlic for 30 seconds, then add the pork. Break it into small crumbs and cook for 5–7 minutes, until no large lumps remain and the meat is thoroughly cooked.
3. Add potato, carrot, soy sauce and water. Cover and cook gently for 6–8 minutes, stirring halfway, until a potato cube crushes easily. Uncover and evaporate any pooled liquid: the mixture must be moist but not wet. Ground pork should reach at least 71°C.
4. Spread the filling on a plate for about 10 minutes until no longer steaming, then stir into the beaten eggs. The egg should coat and bind the filling rather than sit under a mountain of meat. Divide the mixture mentally into eight portions and keep stirring before each scoop.
5. Wipe the pan, add a little of the remaining oil and heat over medium-low. Spoon in two or three portions, spreading each to about 10 cm wide and 1 cm thick. Leave space between them. Cook for 2–3 minutes until the edges set and the underside is lightly browned.
6. Slide the spatula completely underneath and turn each omelette in one movement. Cook another 2–3 minutes, pressing only lightly. The centre must be set with no liquid egg and reach 71°C. Reduce the heat if the outside browns before the centre sets; repeat with the remaining mixture and oil.
7. Serve immediately with rice and tomato or banana ketchup. Refrigerate leftovers within 2 hours in a shallow covered container and use within 3 days. Reheat once until steaming throughout, ideally 74°C; a low covered pan preserves tenderness better than repeated frying.