Try this 'EGG, POTATO AND TOMATO' breakfast recipe. Pwede i-ulam sa kanin o i-palaman sa tasty bread

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil maintains a high smoke point and is healthier.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

Peel and dice the potatoes into small cubes.

Heat olive oil in a skillet over medium heat until shimmering.

Add the diced potatoes and cook until golden and tender, about 10-12 minutes.

Remove the potatoes and set aside, draining excess oil if necessary.

In the same skillet, add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in diced tomatoes and cook until softened, about 5 minutes.

In a bowl, whisk together eggs, salt, and black pepper until combined.

Add the cooked potatoes to the tomato mixture and stir gently.

Pour the egg mixture over the potatoes and tomatoes in the skillet.

Cook on medium-low heat until the edges set, about 5-7 minutes.

Carefully flip the tortilla using a plate and cook the other side until set, about 5 minutes more.

Slide the tortilla onto a serving plate and let it cool slightly.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens