Ingredients
- 6 eggs
- 4 medium potatoes, thinly sliced
- 1 onion, sliced
- Olive oil, salt
Method
- 1
Slow-cook potatoes and onion in olive oil until tender, not browned.· 25m
- 2
Drain and fold into beaten eggs; season.
- 3
Cook in a hot pan until edges set; flip with a plate.· 10m
- 4
Finish on the second side; keep the center just creamy.· 5m