Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Fish and mushroom torta
Leftover fish, small pieces of vegetables, a few mushrooms and eggs are all you need to cook a delicious dish that can be enjoyed for breakfast, lunch or dinner. You can even pack the torta for a picnic.
Course
Breakfast, Main Course
Cuisine
Fusion
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Equipment
egg ring
Ingredients
cooking oil
1
small
onion
peeled and chopped
4
cloves
garlic
peeled and chopped
1
medium
carrot
peeled and chopped
3 to 4
shiitake
chopped
salt
pepper
¼
cup
corn kernels
canned is fine
¼
cup
sweet peas
thawed if frozen
1
cup
flaked cooked fish
2
large
eggs
Instructions
Heat two tablespoons of cooking oil in a frying pan.
Saute the onion, garlic, carrot and shiitake with a half a teaspoon of salt and a quarter teaspoon of pepper.
Add the corn and peas. Sprinkle in another teaspoon of salt and quarter teaspoon of pepper. Cook, stirring, until heated through.
Transfer the sauteed vegetables and mushrooms into a mixing bowl, add the flaked fish and stir to blend.
Crack the eggs into the bowl and stir a few times to moisten the fish, mushrooms and vegetables.
In a small frying pan, heat enough cooking oil to reach a depth of at least a quarter inch.
Arrange the egg ring at the center of the pan.
Fill the egg ring with the fish, mushroom, vegetable and egg mixture.
Cook the torta for about two minutes before carefully removing the egg ring. Cook for half a minute to allow the oil the touch the sides of the torta.
Using a spatula, carefully flip the torta over and cook the top side for another minute or so.
Repeat until all the fish, mushroom, vegetable and egg mixture has been used up.