Picadillo Torta


  1. Heat 2 tbsp oil and add potato. Cook until slightly brown.
  2. Add shanghai mix, tomato sauce and water. Cook covered for 15 minutes, stirring occasionally.
  3. Add malunggay leaves. Simmer once.
  4. Cool picadillo mixture and add beaten eggs. Mix well.
  5. Fry every 1/4 cup in hot oil. Drain on paper towels.

Makes 14 pieces.

(Yield: 3-1/2 cups mixture/1/4 cup per torta)