Monday, 5 May 2014

Tortang Patatas (Potato Omelette)

Potato omelette or tortang patatas or may also be referred to as itlog na may patatas consist of almost crispy fried cubed potatoes and eggs.  Tortang patatas or itlog na may patatas is a common Filipino breakfast food and everyone who knows how to fry eggs has their own version of this yummy potato omelette.  

My siblings and I grew up having this for a hearty breakfast.  Our Mama cooks it almost the same way as I did mine above.  Only that, her potato omelette is usually a perfect round shape, the size of our frying pan, and about almost an inch thick.  Her potato omelette always did look the same, perfect round shape and thick,  even back in the days when we still do not have non-stick pans.  My mama really has the perfect pan-flipping skills that's why most of the omelettes she cooks for breakfast are always round (I need to learn that skill).  She will serve this with sinangag (fried garlic rice) and tinapa or tocino or longganisa.  Either one makes a perfect combination for breakfast.

Sometimes if I don't feel like "shaping" my itlog na may patatas into an omelette,  I just fry the potatoes to crisp, pour the egg on top of the potatoes, and once the eggs starts to set, I stir them until the eggs are cooked.  I serve my tortang patatas with bacon, mine is turkey and my husband's is pork.


Ingredients :

Eggs - 2 whole
Potatoes, peeled and cut into cubes (1/4" squared) - 1 small
Onion, sliced 
Salt - 1/8 tsp 
Black Pepper powder - 1/8 tsp
Vegetable Oil

Cooking Procedure :

1.  Heat 2 tsp of oil in a pan and fry the diced potatoes in it until they turn almost brown.
2.  Toss in the onions and give a stir until the onions wilt.
3.  Remove the potatoes and onions from the pan and let them cool down.
4.  Beat eggs together with salt and black pepper powder.  Pour the beaten eggs on the potatoes and onion and mix well.
5.  Heat a tsp of oil in a the same frying pan under low fire.  Using a big spoon, scoop out a spoonful of the mixture and pour it on the frying pan.  
6.  Fry each sides for a minute or 2 until the eggs are set and they turn brown.

Serve as is or with bacon, or like Filipinos do, with sinangag and longganisa or perhaps fried dried fish


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