Tortang Upo with Tomatoes

Tortang upo with tomatoes is a gentle, savoury vegetable omelette for breakfast or lunch. Cooking the bottle gourd first removes excess moisture so the egg can set cleanly. Make several small omelettes rather than one thick cake for easier turning and reliable cooking.

Ingredients

• 500 grams young upo, peeled and diced small
• 5 large eggs
• 1 tablespoon cooking oil, plus more as needed
• 3 cloves garlic, minced
• 1 small onion, chopped
• 2 tomatoes, diced
• 1 tablespoon fish sauce or 1/2 teaspoon salt
• Ground black pepper to taste
• Chopped spring onion, optional

Measure and prepare everything before heating the pan. This keeps the cooking sequence steady and prevents garlic, onion or other aromatics from burning while the next ingredient is being cut.

Prepare safely

Wash fresh produce under running water before cutting. The FDA recommends plain running water and advises against using soap or detergent on produce. Use clean utensils and a clean board. Keep raw chicken, pork, fish and their juices away from vegetables that will not be cooked further.

Thaw frozen meat or seafood in the refrigerator, in cold water changed regularly, or in the microwave when it will be cooked immediately. Do not thaw perishable food on the counter. Open canned ingredients only from cans that are not leaking, swollen, badly rusted or deeply dented at the seams.

Cook the upo filling

Heat one tablespoon oil in a wide pan. Sauté garlic and onion, then add tomatoes and cook until soft. Add diced upo and cook uncovered for 6 to 8 minutes until tender and most released liquid has evaporated.

Spread the filling on a plate and let it cool for several minutes. Hot vegetables can begin setting the eggs unevenly before the mixture reaches the pan.

Mix the eggs

Crack each egg into a small bowl first, then transfer it to a mixing bowl; this makes it easier to discard any shell or questionable egg without losing the whole batch. Beat with fish sauce and pepper.

Fold in the cooled vegetables and optional spring onion. The mixture should hold plenty of egg around the vegetables; divide it if the pan is small.

Cook small omelettes thoroughly

Heat a thin film of oil over medium heat. Spoon in one-quarter of the mixture and flatten it. Cook until the bottom is golden and the top is mostly set, then turn carefully and cook the second side.

The FDA recommends cooking egg dishes to 71°C or 160°F. Serve promptly. For another canned-fish omelette option, see tortang sardinas with tomatoes.

Adjustments and serving ideas

Patola or finely chopped sayote can replace upo, though their cooking time differs. Add diced red pepper for colour or serve chilli vinegar separately.

Taste only after ingredients that require cooking are fully done. Add salt, fish sauce or soy sauce gradually because canned products, broth cubes and condiments can already contribute considerable sodium. Serve with freshly cooked rice or the suggested accompaniment while the dish is hot.

Storage and reheating

Transfer leftovers to shallow covered containers and refrigerate within two hours, or within one hour when the surrounding temperature is above 32°C. Use refrigerated leftovers within 3 to 4 days. Reheat only the portion needed until it is steaming hot throughout.

Discard food left out beyond the safe limit. Smell and appearance cannot prove that food is safe. Freeze portions promptly when they will not be eaten within the refrigerator window, label the date, and thaw safely before reheating.

Yield: 4 small omelettes. Prep time: about 15 minutes. Cook time: about 25 minutes.

Food-safety references

• FDA: What you need to know about egg safety
• FDA: Selecting and serving produce safely
• FDA: Safe food storage

Recipe reviewed: 11 October 2026.