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?