Tortang Dulong is a flavorful Filipino egg omelet made with silverfish (dulong), tomatoes, onions, and green onions. It’s hearty, quick to prepare, and pairs perfectly with steamed rice for breakfast, lunch, or dinner.
At home I handle most of the cooking while my partner takes care of laundry and washing up. Small routines like that make life smoother — and, yes, seeing someone happily tackle the dishes can be oddly attractive. But back to the food: I recently made tortang dulong for lunch, and it reminded me why this simple dish is a household favorite.
My first attempts at this omelet taught me a lot. Mixing raw silverfish directly with beaten eggs and frying immediately resulted in a watery, fragile omelet that refused to flip cleanly. The second try improved after sautéing the fish with onions, garlic, and tomatoes, but the patties were still delicate. The final, successful version came when I added a bit of flour as a binder — a simple tweak that transformed the texture and made the patties easy to shape and fry.
A practical tip I picked up from another cook: always drain the fish mixture very well before combining with the eggs. Excess liquid is the main reason the mixture falls apart while frying. With the right balance of moisture, egg, and a touch of flour, you’ll get golden, slightly crisp tortas that hold together and taste delicious.
Cooking steps
Below are clear steps based on the method that produced consistent, well-formed tortang dulong. These instructions emphasize proper draining, light sautéing, and the use of flour with eggs to bind the mixture into patties that brown evenly without falling apart.
Quick tip
Drain the cooked fish mixture thoroughly before mixing with the eggs and flour. Removing excess liquid prevents the omelet from becoming soggy and helps the patties hold their shape.
How to serve and store
- I like to serve tortang dulong with steamed okra, pan-fried eggplant, steamed rice, and a side of spicy vinegar for dipping — a very satisfying lunch or dinner combination.
- For breakfast, pair these fish patties with garlic fried rice and banana ketchup for a classic Filipino start to the day.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Cool completely before storing to preserve texture and flavor.
- To reheat, warm a dry skillet over medium heat and toast the patties 2–3 minutes per side until heated through, or reheat covered in the microwave for 1 to 1½ minutes.
If you enjoy quick egg-based recipes, tortang dulong is an easy, budget-friendly choice that uses inexpensive minute fish to create a filling protein-packed meal. The combination of savory fish, sweet tomato, and fragrant green onions in a golden egg coating makes it appealing to both adults and kids.
More fish recipes
Ukoy na Dilis
Steamed Lapu-Lapu with Mayonnaise
Spanish-style Sardines
Tortang Dulong
Ingredients
- 3 tbsp canola oil
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and chopped
- 1 Roma tomato, chopped
- 2 cups silverfish, drained well
- 4 eggs
- Salt and pepper to taste
- 2 tbsp flour
- 2 tbsp green onions, chopped
Instructions
- In a pan over medium heat, warm about 1 tablespoon oil. Add the chopped onion and minced garlic and cook until softened, about 1 to 2 minutes.
- Add the chopped tomato and cook 1 to 2 minutes more, until the tomato softens slightly.
- Add the silverfish and cook for another 1 to 2 minutes just to heat through. Remove from heat and drain the mixture very well, pressing gently to remove excess liquid.
- In a bowl, beat the eggs and season with salt and pepper.
- Add the flour to the beaten eggs and whisk until smooth. The flour helps bind the mixture so the tortas hold together.
- Stir the drained fish mixture and chopped green onions into the egg mixture until just combined. Do not overmix.
- Heat the remaining 2 tablespoons oil in a wide nonstick skillet over medium heat and swirl to coat the bottom of the pan.
- Spoon about ½ cup of the egg-and-fish mixture into the pan to form a patty. Cook 1 to 2 minutes until the edges begin to set and the bottom is lightly browned, then gently flip and cook another minute until both sides are golden.
- Transfer to a plate and repeat with the remaining mixture. Serve hot with steamed rice and your preferred sides or dipping sauce.
Notes
Make sure the fish mixture is drained thoroughly before combining with the eggs and flour to avoid a soggy, fragile omelet. Adjust salt and pepper to taste. You can shape smaller patties for appetizers or larger ones for main-course portions.