Pro Tips
The secret to a good tortang kangkong is getting the water spinach cooked down enough so it doesn't release water into the eggs. Sauté it with garlic and a little fish sauce before adding the egg batter. Use more eggs than you think you need — a ratio of about 3 eggs per bunch of kangkong works well.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Tortang Kangkong
Tortang Kangkong is the Filipino answer to a frittata — a simple but satisfying egg and water spinach omelette that comes together in minutes. The wilted kangkong gives the tortang a tender, slightly crunchy texture inside a golden egg crust. It is a favorite carinderia dish that pairs beautifully with a bowl of steamed rice and soy-vinegar dipping sauce.
Instructions
- Trim the kangkong, discarding the tough bottom stems. Chop the remaining stalks and leaves into bite-sized pieces. Set aside.
- In a bowl, beat the eggs with fish sauce, salt, and black pepper. Mix well and set aside.
- Heat 2 tablespoons of cooking oil in a non-stick skillet or wok over medium-high heat. Add the minced garlic and sliced onion, and sauté until fragrant and the onion is translucent.
- Add the chopped kangkong to the pan and stir-fry for 2 to 3 minutes until the water spinach has wilted and any excess water has evaporated.
- Pour the beaten egg mixture over the kangkong. Let it sit for 30 seconds so the bottom starts to set.
- Gently push the edges toward the center with a spatula, tilting the pan to let the uncooked egg flow to the edges. Repeat until the top is mostly set but still slightly jiggly.
- Cook for another 1 to 2 minutes until the bottom is golden brown. For a fully set tortang, cover the pan for the last minute to steam the top.
- Slide the tortang onto a plate and flip it back into the pan to brown the other side, or simply serve it cut into wedges directly from the pan.
- Cut into wedges and serve hot with steamed rice and a dipping sauce of soy sauce, vinegar, and calamansi.
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Pro Tips & Troubleshooting
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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