PINOY TORTANG TAHONG

PINOY TORTANG TAHONG / FILIPINO TORTANG TAHONG

PINOY TORTANG TAHONG INGREDIENTS
1 cup tahong (mussels), cooked and removed from shell
4 tbsp raisins
1 potato, cubed
1 large tomato, sliced
4 eggs, beaten
sweet peas, cooked and drained
3 cloves garlic, crushed
1 onion, sliced
oil for sauteing and frying
salt to taste
banana ketchup

PINOY TORTANG TAHONG PROCEDURE

• Saute garlic, onion and tomato over low heat. Add tahong, peas, raisin and potatoes. Stir occassionally.
• When cooked, set aside to cool.
• Brush oil on a non-stick skillet. Pour in the beaten egg, spreading it thinly.
• Put the tahong mixture on half of the frying egg. Flip the other half to cover the filling. Remove from
• heat and serve with banana ketchup.