Potato Omelet

Lola 'Ba used to cook this nice tight potato omelet (tortang patatas) for us for breakfast. I loved it as palaman (filling) in hot pandesal. This morning I had a craving for it, something I never had for a long long time.

Tortang Patatas

1 large potato cut in small cubes

1 medium sized white onion, chopped.

Saute the 2 above ingredients in canola oil until onions are transparent and potates are softish. Sprinkle with a little salt and pepper to taste. Set aside and let cool. 

Meanwhile, beat 3 large eggs until frothy. Put in 3 pinches of salt. Mix cooked potates. Cook as in omelets. 

Nice to eat with hot pan de sal and mug of strong black coffee for a lazy breakfast. 

(Pictures to follow ? Somebody buy me a more efficient camera to link with my laptop !) 

Spicy Eggplant Recipe ni Sarah

After cooking for the family for several years, things can get boring. So many times I have heard housewives lament how they are running of ideas of what to cook for for their families. Lately I have felt that way too. It was always the reliable adobo, sinigang, fried chicken, spaghetti, bistek filipino, chicken curry, etc.

To challenge myself, I will try to find something new to cook for my family every so often. This week I tried the spicy eggplant recipe as taught to me by a churchmate named Sarah, a fantastic cook. Here it is:

SPICY EGGPLANT

8 pcs eggplant, cut lengthwise in bite sized pieces

canola oil

200 gm ground pork

salt and pepper to taste

1 medium sized onion, chopped

3 cloves garlic, minced

4 pcs green finger sized chilies, each sliced diagonally in 4-5 pcs

4 TBSP oyster sauce

2 TBSP brown sugar

Cut eggplant lengthwise in bite sized pieces. Fry lightly in oil until tender. Set aside.

In another pan, saute onions and garlic. Add ground pork. Season mildly with salt and pepper when brown.

Add chilies. Toss lightly. Add cooked eggplants.

Then add oyster sauce and brown sugar.

Pictures to follow.