Let The Seasons Dictate What You Make! - HomeGrown Recipes

One of the most important changes that I've ever made in my cooking career is learning how to let the ingredients dictate what I make rather than the other way around. When I started cooking, I used to think of something in my head or something I saw on a TV show and I would decide that that is what I wanted to make. I would go to the market and get the ingredients but then as I started going to farmers markets and hunting down fresh ingredients, I realized that I had it all wrong. My inspiration started to come from what I saw when I went to the market and what was in season. This started to become the driving force of what I made in the kitchen. Now with my home garden growing a bunch of fresh veggies and the farmers markets popping off right now it is the perfect time to introduce to you the new series here on Pro Home Cooks. Every episode I'm going to be picking one in-season veggie and really letting that veggie just drive my inspiration and creativity as I put together a few meals. Todays ingredient is the potato! Click here to see the full video!

Spanish Tortilla


  • 2 green onions
  • 1 clove of garlic
  • 1 pound of yellow potatoes
  • 1/2 cup of olive oil
  • 7 eggs
  • pinch of thyme
  • salt to taste


  1. Finely chop your white onions & garlic. Set aside.
  2. If your potato skin are tender you can keep them. If they are on the tougher side, you will want to peel them. Next, cut them into halves if they are small or quarters if they are large. Thinly slice them and then set aside.
  3. Grab a 8 inch nonstick skillet and pour in 1/2 cup of oil. Set to medium low heat and add in the sliced onions, garlic and potatoes. Cook until the potatoes are soft.
  4. Grab a large bowl and scramble the eggs until they are a homogenous creamy yellow color. Using a slotted spoon, transfer your potato onion mix and drop it into the eggs. Add in some thyme and salt and stir to combine.
  5. Cover and let sit for 10 minutes. Pour about 1/2 the residue oil out and turn the heat back to medium heat. Pour your eggs back in and move the edges of the eggs towards the middle to allow the crust to form. Do this for about 1 minute. Click here to see how I did it!
  6. Once the crust has set, give the bottom a peek every 30 seconds to see that the crust is developing. Once the crust is nice and golden brown, flip it out onto a plate.
  7. Pour the rest of the oil back into the pan and slide the tortilla back in to cook the other side. Cook for 2 more minutes.
  8. Transfer back out onto a clean plate and slice it up. Enjoy!

Potato & Daikon Pancake


  • 1 cup of shredded potatoes
  • 1/4 cup of shredded zucchini
  • 1/4 cup of shredded daikon
  • pinch of salt
  • 1 egg
  • 1/4 cup of olive oil
  • 1 cup of daikon tops or broccolini
  • squeeze of lemon
  • pinch of salt


  1. To a bowl combine the shredded potatoes, shredded zucchini, and shredded daikon. Add a pinch of salt and mix to distribute. Set aside for 5 minutes.
  2. Place the shredded potato mix onto a clean towel or cheese clothe and squeeze out the excess water. Place back into the bowl and crack 1 egg in and mix to combine.
  3. To a nonstick skillet, add in 1/4 cup of olive oil and set to medium heat. Once the oil is up to temperate, evenly distribute the shredded potato mix. Cook for 2 - 3 minute but check the bottom of the pancake every 30 seconds to make sure nothing is burning.
  4. Flip to cook the other side for another 1 - 2 minutes. Once fully cooked and golden brown remove from the heat. Top with an optional garlic homemade mayo.
  5. While the pan is still going, drop in your daikon tops or broccolini and sear on each side for about 1 - 2 minutes. Squeeze over some lemon juice and salt.Place onto of the pancake and enjoy!
Recipe Details
By Alex Chung

Senior Food Writer at Pro Home Cooks