This is to the Filipinos nothing but a torta. The only difference is, I wasn’t used to adding gravy on my torta in the the Philippines. I used ketchup. Things have definitely changed. This is something we often order from our favorite Chinese restaurant. Here we go.
3 tbsp of olive oil
2 tbsp of flour
Salt to taste
½ lb of small cooked shrimps
½ medium onion, coarsely chopped
¼ lb of bean sprouts
1 tbsp of finely chopped green onions for topping
Beat the eggs in a big bowl. Add the flour and mix well with the beaten egg. Add a dash of salt. Mix all the rest of the ingredients.
In a non-stick pan, heat the oil. Bring the heat to medium heat and pour the egg mixture making sure that it is spread evenly. Cover pan and cook for about 2 minutes. Flip the egg and cover the pan. Cook for another 2 minutes or until egg is cooked. Usually, I cook it a little longer to give the eggs a little crisp on the outside.
Top with gravy (my daughter’s little secret) and finely chopped green onions.