Potatoes and Eggs
"potatoes and eggs"
photo by John A.
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 2 medium baking potatoes, peeled and diced
- 1 medium onion, diced
- salt and pepper
- 8 large eggs
- 1⁄4 cup freshly grated pecorino romano cheese
- 1 tablespoon chopped fresh Italian parsley
directions
- Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.
- Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan.
- Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes. Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking.
- If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.
Questions & Replies
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Is there a way to print out the recipe?
Reviews
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Just a comment. Try eating these in a flour tortilla. I used to live in deep south Texas and breakfast tacos are the thing there. Our favorite kind was always potatoe egg and cheese......Had to update my review. I made these and we ate them in tortillas. They were very good. Comfort food to the core. Thanks. -
Just add a little diced green pepper with the onions and it's just perfect! -
This was very easy and very good! Paired with a yummy Strawberry Spinach Smoothie this made for a wonderful weekend dinner our whole family enjoyed! I only had 7 eggs on hand and I was out of Parsley, so I substituted some Basil & Oregano. Also substituted raw Sharp Cheddar for the Romano. And I did finish it off in the broiler for 4 minutes, which was just perfect. Will be making this again! -
This is a very easy brunch, and I've even made it for dinner when it's just me and my kids! I add turkey bacon and I use shreaded cheddar cheese and I substitute the parsley for chopped fresh spinach. -
i didn't have romano cheese so i used broken cheddar slices instead, it turned out fine, nice recipe, thanks!
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RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
