Cook’s notes
Is it a Filipino dish? Yes, and likely an adaptation of the Spanish torta. I say that because potato and egg combo is found in the cuisines of countries that, like the Philippines, were once colonized by Spain. In some variants, pieces of meat are added. The dish I grew up with did not have any meat but I have remedied that lack long ago by adding sausage, bacon, ham or just about any cured meat that’s packed with flavor.
But let’s talk about the potatoes. Are they cooked before the eggs are added?
Yes, of course. Potatoes take much longer to cook than eggs and if you throw them into the pan at the same time, you’ll either have undercooked potatoes (if you turn off the heat once the eggs are done) or terribly overcooked eggs (if you wait for the potatoes to get sufficiently cooked through).
How are the potatoes cooked?
There are two ways:
How long the eggs need to cook depends on whether you like your scrambled eggs wet or dry. Three options:
Floury (as opposed to waxy) potato is ideal. Rinse under the tap and scrub with a brush to remove any trace of soil especially if cooking with the skin on.
- Cut into small pieces and fry or
- Boil or steam until partially cooked, cut into cubes and fry (see how I used this technique in a similar recipe).
If you can get your hands on duck eggs, use them in place of chicken eggs for an even tastier dish.
- If you like the eggs to have the texture of soft custard, cook just until set but visibly wet on top.
- If want the eggs dry, cook until the wet appearance is gone.
- If you want the eggs a bit toasted, cook until dry then turn off the heat but leave the eggs, ham and potato dish to continue cooking for a few more minutes.
Scrambled eggs, ham and potatoes
Ingredients
- 3 to 4 tablespoons cooking oil
- 300 to 400 grams potatoes (10.5 to 14 oz) peeled or unpeeled; cut into half-inch cubes
- 1 large yellow onion peeled, halved and thinly sliced
- 250 grams salty ham (8.8 oz) roughly chopped
- salt
- pepper
- 3 to 4 large eggs beaten
- chopped parsley optional
Instructions
- With the stove on HIGH, heat the oil in a wide-bottomed pan.
- Spread the potato cubes in the hot oil.
- Cook without disturbing for a minute or so to allow the undersides to brown.
- Stir and continue cooking with occasional stirring until a golden brown crust forms.
- Add the onion slices and cook, tossing often, until the onion slices go limp.
- Add the chopped ham; sprinkle in salt and pepper. Cook, stirring often, until the onion slices start to brown.
- Turn the heat down to LOW and pour in the beaten eggs.
- Cook, stirring, until the eggs are cooked to your liking.
- Ladle into bowls or plates.
- Sprinkle in chopped parsley and serve.
Mango lassi