Tortang Sardinas with Potatoes and Tomato

Tortang sardinas is useful when a can of sardines needs to become a full meal. Cook the potato first so it is soft before the eggs set. A little tomato brightens the filling, while the sardine sauce can be used sparingly to avoid making the omelet wet.

Ingredients for two to three servings

• 1 can sardines in tomato sauce, about 155 g
• 3 eggs, lightly beaten
• 1 small potato, diced finely; 1 tomato, chopped; 1 small onion, chopped
• 2 tablespoons oil, black pepper and a pinch of salt if needed

Method

1. Heat half the oil in a nonstick skillet. Cook the potato over medium heat until tender, then add onion and tomato and soften them.
2. Break the sardines into small pieces and fold them into the vegetables. Add only enough can sauce to keep the filling moist.
3. Mix the warm filling into the beaten eggs. Season lightly because canned sardines may already be salty.
4. Heat the remaining oil and pour in the mixture. Cook slowly until the bottom sets, then flip with a plate or fold into smaller portions and cook through.

Serve with rice and sliced cucumber. Keep opened canned fish refrigerated in a covered food container, and cook the egg mixture until no liquid egg remains.