One of the incredible advantages of frequent flights by budget carriers such as Cebu Pacific to and from Tagbilaran is that oven fresh tortas such as these can be baked in the early morning and be savored in Manila for merienda that afternoon… Cebuano and Boholano tortas are cakes, not eggy and meaty omelettes. I have written about them before, and even posted this recipe, which is really a more modern version made with lots of butter, and which is bake-able almost anywhere in the world. The traditional tortas are often heavy with lard, denser and incredibly rich with lots of eggyolks. I was once told that tortas in a little town in Southern Cebu were preferably made with lard from the previous year’s fiesta, hence AGED fat for additional flavor. Not too many folks still make these with the traditional recipes as they are practically goading one to keel over with coronary failure, but they are good.
These particular tortas were baked by a friend of a friend, and they are a bit lighter/less dense than I remember tortas from my childhood. I am pretty sure they don’t have much butter in them, but the lard is relatively fresh lard, I suspect. It could even be made with more vegetable oil than lard. They were lighter, more cake-like and with some strands of cheese and a generous sprinkling of sugar on top. I can eat a whole torta in one sitting, but most folks might stick to a slice or two. Traditionally made tortas can last several days without refrigeration and if you do refrigerate it, you may want to warm them in a toaster oven or microwave briefly to dissolve the fat molecules and deceive yourself that you aren’t consuming something so delicious but so incredibly bad for your veins… :)
To order these tortas, please contact: BELEN CIMAFRANCA, Poblacion, Dauis, Bohol: Cel No. 09106341057; 09159144452; PLDT Line: 038 4160019