DELICIOUS POTATO EGGS RECIPE

Prep time: 15 minutesCook time: 30 minutesServings: 4–6Ingredients3 medium Yukon Gold or red potatoes (peeled and thinly sliced, ~¼-inch thick) 1 medium yellow or white onion (thinly sliced) 6 large eggs ½ cup extra-virgin olive oil (for shallow-frying) 1 tsp salt (plus a pinch for the eggs)½ tsp black pepper (optional) 1.Cook the Potatoes and Onions:Low and slow heat ensures tender potatoes without burning.Heat the olive oil in a 9- or 10-inch non-stick skillet over medium heat. Add the sliced potatoes and onions with 1 teaspoon of salt. Cook gently on medium-low heat for 12–15 minutes, stirring occasionally, until the potatoes are fork-tender. Drain the potatoes and onions using a slotted spoon into a bowl, reserving the skillet with a thin layer of oil.2.Combine with Eggs:Resting allows the potatoes to absorb the egg mix.In a large bowl, whisk the 6 eggs with a pinch of salt and pepper. Add the warm cooked potatoes and onions to the whisked eggs. Stir gently and let sit for 5 minutes so the potatoes absorb the flavor.3.Cook the Bottom Layer:Return the non-stick skillet to medium heat. Pour in the egg and potato mixture, spreading it out evenly. Reduce the heat to low and cook for 6–8 minutes until the edges are set and the bottom is golden.4.Flip the Pie:Careful maneuver for a golden crust on both sides.Place a flat plate larger than the skillet over the pan. In one swift motion, invert the skillet so the pie lands onto the plate. Slide the uncooked side of the pie back into the skillet. Use a spatula to tuck the edges in for a rounded shape.5.Finish and Serve:Cook on low heat for another 3–4 minutes until set in the center. Slide onto a serving plate and let cool for 10 minutes before slicing into wedges. #POTATO #EGGS #RECIPE