Empanadalette

Empanadalette is a breakfast dish originally created here at Ang Sarap, this dish is a combination of an empanada and an omelette. It was created by chance when we were making some empanadas and have some left over fillings, these leftover was left in the fridge and on the next day was used when we were thinking what to fill our omelettes with.

Empanadalette is a breakfast dish originally created here at Ang Sarap, this dish is a combination of an empanada and an omelette. It was created by chance when we were making some empanadas and have some left over fillings, these leftover was left in the fridge and on the next day was used when we were thinking what to fill our omelettes with.

It’s a good breakfast item which can be enjoyed on its own or with some breakfast salad, it’s a complete meal to start your day where you have eggs, protein, vegetables and some carbs from the potatoes. So if you are looking for some new ideas on what to serve during breakfast why not try this and let us know what are your thoughts on it.

Empanadalette

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 5-6 1x
• Category: Main Course
• Cuisine: Ang Sarap Original

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Description

Empanadalette is a breakfast dish originally created here at Ang Sarap, this dish is a combination of an empanada and an omelette. It was created by chance when we were making some empanadas and have some left over fillings, these leftover was left in the fridge and on the next day was used when we were thinking what to fill our omelettes with.

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Ingredients

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Filling

• 400 g minced chicken
• 1 small potato, diced
• 1 small carrot, diced
• 1/2 cup green peas
• 1/2 cup raisins
• 1/2 cup chicken stock
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 1 small white onion, minced
• 3 cloves garlic, minced
• freshly ground black pepper
• salt
• oil

Omelette

• 8 pcs large eggs, beaten
• salt
• freshly ground black pepper
• tomato sauce/ketchup

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Instructions

1. In a pan add oil then sauté garlic and onions.
2. Add chicken then continue to stir fry in high heat until lightly brown.
3. Lower heat to medium then add potatoes, carrots, soy sauce, chicken stock, salt and freshly ground black pepper continue to stir fry for 5 minutes.
4. Add raisins, green peas and sugar continue to stir fry for 5 more minutes or until it runs dry.
5. Remove from pan, set it aside and let it cool.
6. In a bowl combine eggs, salt and freshly ground black pepper, set aside
7. Prepare a small pan, add oil and once it’s hot pour a bit of the omelette mixture enough to cover the surface of the pan.
8. Add two heaping tablespoon of the cooked filling on one half of the omelette then to form a half circle. Cover pan to cook the inside part of the omelette and once it’s done remove it from pan then place on a serving platter. Do it with the remaining eggs.
9. Serve with ketchup/tomato sauce.

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