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Crisp green salad with sliced avocado

Picadillo With Potatoes

Buttered cauliflower or fried plantains

Hot rice or garlic French bread

Melon slices

Picadillo today, torta tomorrow. These two everyday dishes never let me down. And I’m not alone in my enthusiasm; if torta doesn’t appear on my table the day after we have Picadillo With Potatoes for dinner, I know I’ll be in trouble with my family. That’s why I always cook extra.

A torta, much like the tortillas of Spain and the frittatas of Italy, is a ground-meat omelet, Philippine-style. It’s wonderful with hot steamed rice and an easy salsa of chopped tomatoes, cucumber and cilantro. (My kids, of course, eat it surrounded by a pool of catsup.)

Picadillo, a type of beef hash, is one of the most flexible dishes in the world. Add some chicken broth and it becomes a delicious, hearty soup. It works well on its own as a stuffing for squash, eggplant or chiles rellenos.

In the Caribbean and in Mexico the dish does not call for potatoes. Instead it is made with chopped fresh tomatoes, raisins, cumin, cloves, cinnamon and bay leaf. Sometimes capers, green olives or almonds are thrown in. The dish is then simmered for a long time to give it a full-bodied taste.

After a rushed day, you may like my way better--it’s less fussy and much faster.

PICADILLO WITH POTATOES

Staples

3 cloves garlic

1 onion

2 tablespoons soy sauce

Salt, pepper

Shopping

1 sweet red or green pepper (or combination)

1 pound ground beef

1 large potato

1. Chop 3 cloves garlic, 1 onion, 1 sweet red or green pepper (or a combination). Peel 1 large potato and dice. Place in bowl of water to prevent darkening.

2. Brown 1 pound ground beef in 10-inch skillet over medium heat, stirring to crumble. Push ground beef to one side of skillet. Remove extra fat but leave about 2 tablespoons.

3. Saute garlic and onion in beef drippings until tender.

4. Drain potato and add to skillet with 2 tablespoons soy sauce and diced red pepper. Stir in meat. Cover and simmer 10 to 12 minutes or until potatoes are tender (add a little water if needed).

5. Season to taste with salt and pepper.

6. Serve with hot steamed rice or garlic French bread slices.

Makes 4 servings.

Variation: Torta

Beat 1 egg in bowl and add 1/2 cup Picadillo with Potatoes. Heat 1 tablespoon oil in small skillet over medium heat. Add mixture, spreading to a flat round. Cook few minutes or until browned and set in bottom. Turn to cook underside. Repeat as needed, adding more oil. Serve hot with rice or garlic French bread and a salsa of chopped tomato, cucumber and cilantro.

Note: Yukon Gold, the yellow potato variety, provides nice color contrast and texture to this dish.