Because I feel so bad about not having been able to submit an entry for Lasang Pinoy 6, the Pulutan edition, I am posting my entry because I don’t ever want to miss another Lasang Pinoy event again. Cooking potato omelet, or itlog na may patatas as we called it when we were kids, was something I learned from my father just as my husband learned it from his. Of course, my father’s version was much, much more oily; there were no non-stick pans when I was a kid.
I don’t know what it is about the combination of crisp fried potato cubes and scrambled eggs that makes it such a hearty breakfast. I always thought that it was the happy childhood memories I associated it with that made it special. After all, it’s quite a plain dish. Well, that theory sufficed until I had kids. The moment they tasted itlog na may patatas, they were hooked. They even have specifications for cooking it: not like a “real” omelet but stirred just as soon as the scrambled eggs start setting. With buttered pan de sal or, better yet, pan de sal and quesong puti (white cheese), it’s the perfect breakfast for a lazy Sunday morning.
Wash and peel the potatoes. Cut into half-inch cubes. Heat the cooking oil in a non-stick pan. Add the potatoes and pan fry over high heat until the edges are brown. Pour off the oil. The oil that coats the bottom of the pan is enough to cook the beaten eggs. Reheat the potatoes. Season with salt and a little ground pepper. Over medium heat, pour in the beaten eggs. When the eggs start to set, stir the mixture a few times. Allow to set once more then stir again. Repeat until the eggs are cooked and firm.