Everyone has a saturation point when it comes to food… and I guess when it comes to luncheon meat, my family had already reached theirs. Whereas before, they had been satisfied already when I serve fried luncheon meat or sometimes if it is dipped first in egg before frying…but I guess they have reached their limit…same thing with hotdogs, tocino, and other processed meat. This is a good thing, actually, because that would mean they have started to shun processed food so maybe I can start introducing healthier food for them. And so on rare occasions that I am forced to serve them processed meat, I only do so sparingly and instead add more vegetables and spices to the dish in order to infuse it with flavor.
This is one such dish, I only used ¼ of an entire can of luncheon meat and yet I was able to make a torta that could fill a 9-inch plate. The idea was taken from a recipe that I read from the blog 'Mga Luto ni Dennis at iba pa'…the main difference was that I added potatoes, omitted tomatoes (because I didn’t have any on hand) and it was fried not baked. I first fried the diced potatoes, luncheon meat, and onions in a non-stick pan. Then I stirred them together, seasoned with salt and pepper and finally added the beaten eggs. Before the eggs have set, I dropped the cubed cheese and covered the pan. With lowered heat, I waited until the torta is half-cooked then I turned it over onto a plate and cooked the underside. After a few minutes, I flipped the torta again onto a plate and served with catsup.
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