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Tuesday, October 26, 2010

Tortilla de Tokwa

1 1/2 cups mashed tokwa
1 medium chayote, sliced fine
2 teaspoon crushed garlic
3 eggs, beaten
1/4 cup chopped onions
1 teaspoon salt
3 tablespoons oil

Saute garlic and onions in hot oil. Add the mashed tokwa and the chayote. Season with salt and vetsin. Cook till vegetables are tender and drain in a clean frying pan. Heat 3 tablespoons oil. Pour the beaten eggs and allow to spread to the sides of the pan. Pour the cooked tokwa onto one side of the egg, fold other side of the egg over. Place in a platter and serve hot. Makes 6 to 8 servings.

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