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