Comments on: Torta a la Boholana

By: VIRG

VIRG — Mon, 05 Jan 2009 13:09:00 +0000

I’ve been trying to re-create my mom’s recipe for this and took a chance and did a search on your site – et voila! This is a good start, although, I think my mom puts ginger on hers and uses 10 eggs. The flip is indeed hairy and if you don’t drain the excess juices mid-flip, you will burn your hands (so I’ve learned!)

By: chick

chick — Fri, 17 Aug 2007 01:58:49 +0000

i love my mom’s tortang giniling :P

By: CecileJ

CecileJ — Wed, 10 May 2006 01:15:59 +0000

My Ma makes tortilla de patata, too. She browns the cubed and salted potatoes first then sautes diced white onions. Adds them to the potatoes then adds both to the beaten eggs. As usual, yummy with ketchup!!

By: Marketman

Marketman — Thu, 16 Jun 2005 12:05:44 +0000

Diaz you can make this as large or small as you want. A good sized medium torta would feed 8 easily. It can be made in an oven proof pan then popped into a hot oven if you don’t want to flip it over. This also works well with cubed potatoes (more like a frittata really). Ground pork or beef works as well. Good luck. I suggest you practice once or twice at home before taking it into the office!

By: diaz

diaz — Tue, 14 Jun 2005 21:51:17 +0000

this sounds like the perfect office breakfast….every
friday we have “breakfast day” at work, each employee takes
turns cooking breakfast for everyone. i would love to make
this…how many servings does this recipe yield? if i were
to do a casserole type “torta” and bake it in the oven, could
you give me some pointers?

By: joey

joey — Sat, 23 Apr 2005 05:29:40 +0000

When we make Tortilla de Patata (which is also made using the “plate” method) we use this “cheater’s” contraption that is made with two pans that you can hook together. So when it’s time to flip all you have to do is hook the pans together, close, and flip! The tortilla or torta is now safely on the second pan. I don’t know if you can get it here though, my mom bought it in Spain I think…

By: barney

barney — Tue, 19 Apr 2005 00:31:58 +0000

Yep! I remember that it will be a “torta” day whenever my granny comes home from the palengke with lots of banana leaves. (This was in the mid-70’s).

By: Maricel

Maricel — Mon, 18 Apr 2005 13:34:51 +0000

The torta shaped on a banana leaf lining does not get to brown as much as the one on your picture. Maybe you can try it until the banana leaf burns just like in a bibingka. The banana leaf though is a great substitute for a non-stick frying pan.

By: Marketman

Marketman — Mon, 18 Apr 2005 10:36:35 +0000

Arlene thanks for that suggestion. Does the banana leaf stop the torta from getting a nice brown skin? Have to try that the next time. Thanks.

By: arlene esprirtu

arlene esprirtu — Mon, 18 Apr 2005 08:32:11 +0000

hi,ever since i read the PDI story I make sure I open your website everyday, except if I was out of the country. Anyway I love your site. I love to cook at minsan nahihirapan akong makahanap ng ingredients. your site is really helpful.
Just wanted to add, that you could also use a banana leaf in cooking your torta so it wont stick and it will smell good.
Cheers,
arlene