In true Azorean style, I don’t usually follow let alone write down the exact details of savory or main dishes. Growing up, when my mom said “add a little bit of wine”, it usually meant add plenty as in a cup or more, but there were never exact measurements unless it was a new, unfamiliar dish being made. I therefore learned to cook my look, taste and memory as well as with terms such as “some of this” and “a little of that” and so on.
For this recipe, measurements will depend on the size of your potatoes as well as your pan. I usually make this dish for two adults, two kids and a toddler to give you a frame of reference.
5-6 medium potatoes, shredded
2 cans of tuna
5-6 eggs, whisked
In a hot & oiled pan, cook shredded potatoes. When they are nearly done, add tuna. When tuna is warmed, add whisked eggs. Add salt, pepper & any other desired seasonings. Cook until eggs are slightly browned.
Serving ideas: eat alone, on bread as a sandwich, or on a tortilla over avocado