- 1 cup tahong (mussel), cooked and removed from shell
- 4 tbsp. raisins
- 1 potato, cubed
- 1 large tomato, sliced
- 4 eggs. Beaten
- Sweet peas, cooked and drained
- 3 cloves garlic, crushed
- 1 onion, sliced
- Oil for frying
- Salt to taste
- Over low heat, sauté garlic onion, and tomato.
- Add tahong, peas, raisins, and potatoes. Stir occasionally.
- When cooked, set aside to cool.
- Brush oil ona non – stick skillet.
- Pour in the beaten egg, spreading it thinly.
- Add the tahong mixture to half of the frying egg, then flip the other half to cover the tahong.
- Serve with ketchup.
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