filipino spanish tortilla

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When I was younger, my sister once pointed out that our mother shared her love through her cooking and sewing. That couldn't be more true. I remember waking up to the sounds of pots and pans in the kitchen at the earliest hours. She'd come home so tired, she'd fall asleep before eating her own dinner. Then she'd wake up before the sun to cook because there was always a birthday/holiday/random family gathering and all of us wanted a taste of home. Happy Mother's Day to the most beautiful, resilient, and selfless person that I'm lucky to call my Mama.

In honor of Mother's Day, here's a recipe that reminds me of her the most.

Filipino Spanish Tortilla
(thanks, mom)

a pat of butter
an onion, sliced
two golden potatoes, peeled and sliced
six eggs
a few tablespoons of milk or water
salt
fresh pepper

Caramelize the onions in butter over low/medium heat in a skillet. Add the potatoes. While the potatoes are cooking, whisk the eggs in a bowl and add the milk and/or water, salt and fresh pepper. Once the potatoes are soft, add the eggs. Do not stir. As the bottom of the tortilla cooks, slightly lift the edges and allow more eggs to run underneath. Once the majority of the tortilla is cooked, flip it onto a plate (i.e. the plate goes facedown onto the skillet and then you flip it over so the it falls onto the plate). Slide the tortilla back onto the skillet with the uncooked side down. After a minute or two, it'll be ready. Serve with warm bread and butter. Thank your mother and enjoy.