Tag Archives: potato

Egg Tortilla, Mexican Style | Tortilla de Huevo a la Mexicana

by Lola

1 medium red potato peeled and sliced into thin triangles
¼ onion minced
¾ cup oil divided
8 eggs
½ tomato diced
1 serrano chile diced
Salt (to taste)
Pepper (to taste)


  1. Peel and fry potato with onion in 3 tablespoons oil on medium-high heat for 7 or until well cooked. Be sure to move occasionally to avoid burning. Drain on paper towels and set aside.
  2. Whisk eggs in large mixing bowl. Add onion, tomato, chile and mix well. Fold in potato and onion.
  3. In a small non-stick frying pan (no more than 6 inches in diamater), add remaining oil and heat until very hot, but not smoking. Test by adding a small amount of egg batter to oil and make sure it fries up immediately.
  4. Once hot, pour in egg mixture allow to cook until edges become firm. Using a spatula, carefully lift one side of cooked egg and tilt pan to allow wet egg mixture to drain under, into the hot oil. Repeat process until there is only a minimal amount of wet egg on top. Bottom should be thoroughly cooked and lightly browned.
  5. Carefully slide tortilla onto a large flat plate, then cover with an identical plate and flip it upside down so that the wet side is now facing down. Slide tortilla back into the pan and cook until lightly browned on bottom. Add more oil before sliding egg back into pan if necessary.
  6. Serve hot and slice into triangles. Tortilla should be about 1 inch thick.

Meat and Potatoes Mexican Style | Papas Con Carne

3 sirloin steaks cut up into 2-inch pieces (or 1 ribeye steak)
2 tablespoons oil
8 potatoes peeled and cut into small triangles
1 14-ounce can diced tomatoes
3 garlic cloves
½ onion sliced into rings, then halved
Salt (to taste)


  1. Heat oil on medium-high setting. Once hot, brown cut up steak with onion and garlic.
  2. Once meat is browned and onions become translucent, add potatoes.
  3. Add diced tomatoes and mix well.
  4. Season with salt.
  5. Cover and turn every 15 minutes until potatoes are soft.
  6. Serve with warm corn or flour tortilla and beans.

Chicken Soup Mexican Style

by Dolores Wiarco (my mother), but originally made by Angelica Facundo, my great grandmother)

5 mixed pieces of chicken with skin
6 carrots peeled and sliced
4 celery sticks sliced into bite size pieces
1 sprig thyme
1 tablespoon oil
2 tablespoons butter
2 medium tomatoes chopped
1 whole onion thinly sliced into ¼-inch rings
2 tablespoons salt
½ tablespoon ground pepper
5 medium size potatoes peeled and quartered


  1. Fill large pot over half way with water.
  2. Add chicken to pot with carrots, celery and thyme. Bring to a boil on high flame for about five minutes, then adjust flame to low-medium.
  3. Warm oil and butter in a skillet over medium heat. Once hot, but not smoking, saute onions until translucent.
  4. Add tomatoes to skillet with onions, and stir constantly so they do not burn.
  5. Add cooked onions and tomatoes to pot with chicken.
  6. Add potatoes, salt and pepper. Let cook for about 45 minutes or more on low flame.
  7. Serve hot. I like to serve mine with warm flour tortillas and butter!

Broccoli Soup | Sopa Cremosa de Brócoli

by Dolores M. Wiarco (my mother)

2 large bunches broccoli stems removed
2 large potatoes peeled
2 tablespoons butter
1 teaspoon thyme
2 teaspoons powdered chicken bullion
6 cups water
2 12-fluid ounce cans evaporated milk


  1. In a medium-sized pot, bring broccoli, potatoes, butter, thyme, and chicken bullion to a boil in 6 cups water on medium heat. Cook for approximately 20 minutes or until broccoli and potatoes are soft. Let cool slightly.
  2. Working in batches, puree in blender and return puree to pot.
  3. Add evaporated milk and saute on low heat for 20 minutes, stirring occasionally to ensure that soup does not stick to bottom of pot.
    Serve hot.