Tortang Tulya (Clam Omelet)
If you think the best way to cook Manila clams (Tulya in Tagalog) is to prepare them in broth or as a soup, think again. Clams make great filling for omelets. They provide a unique flavor you won’t get from other types of egg-based dishes. Clam omelets are quick to prepare, especially if you’re using canned clams. But here’s a thought: you can use fresh clams and cook them as you would when you make clam soup, separate the cooked clams for your omelet and use the broth as your soup for a complete meal!
1 cup cooked, shelled fresh Manila clams (or two 6 1/2 oz canned clams, drained)
4 cloves garlic, peeled and crushed
1 tbsp minced ginger
1 medium tomato, sliced into tiny cubes
1 medium onion, sliced into tiny cubes
1/3 cup chopped green onions
3 eggs, beaten
Salt and pepper to taste
3 tbsps Olive oil
Parsley leaves and halved cherry tomatoes for garnish
Banana ketchup (or tomato ketchup)
Heat 1 tbsp Olive oil in a frying pan in medium heat. Add garlic and sauté until golden brown. Add ginger, onion and tomatoes and cook for about 2 minutes. Add clams and green onions. Add salt and pepper to taste. Continue cooking for 2 minutes. Remove from heat and add to beaten eggs in a mixing bowl. Mix well. In the same frying plan, heat the rest of the Olive oil in medium heat. Pour the egg mixture in several batches to form 5-inch omelets. Brown omelet on both sides. Remove from heat and place on a plate lined with paper towel to drain excess oil. Transfer to a serving plate . Garnish with fresh parsley leaves and cherry tomatoes. Serve with a side of ketchup.